I know, I know… It’s been a while. I’m very sorry for leaving you so long without word from your favourite vegetable-based blogger (I am your favourite, right?). The simple explanation is that I’ve been on holiday, but of course there’s a little more to the story.
I’ve been spending a lot of time thinking about my goals and plans. Over the last year or so I‘ve realised that cheffing away behind a stove five days a week just isn’t doing it for me. I tried challenging myself, working in new kitchens, taking on extra responsibilities, but I think in the end I was really just creating more stress for myself without actually fulfilling anything deeper. That of course, necessitated an even greater existential crisis: I’ve spent the last ten years doing what I thought was my dream job, if that’s no longer the dream then what is?
This blog has taken me partway to the answer. I really love to write about food (and travel, sustainability and of course eating vegetables) and writing for the blog has been a really important creative avenue for me. I’m hoping now to take it further, and build on what I’ve started by doing more writing for different publications.
That’s also a partial explanation for why you haven’t heard about my latest holiday: I’m madly pitching articles to editors to see if anyone will publish a story. Those stories need to be original, so they can’t have appeared here first. That doesn’t mean you won't get to read any pieces about the trip though, I just have to wait a little longer to see if anyone bites. And if nobody bites, well… you’ll get read them here (while I once again reevaluate my life).
Anyway, by way of apology (and as a little something to whet your appetite) here is a sneaky recipe for a dish I was lucky enough to learn how to make in Northern Iran, in Gilan province. This part of Iran is green and lush, nothing like the desert cities of the centre, and the cuisine of Gilan is unique and often regarded as the best in the country. After I first attempted to recreate this dish at home, I sent a photo back to my friend Hamed and his sister Somayeh who promptly responded with instructions to reduce the liquid in the tomato, and probably use more oil. So here is an improved recipe…
Mirza Ghasemi
(Persian Eggplant Dip)
Ingredients
4 large Lebanese eggplants (or 2 medium fat eggplants)
4ish whole tomatoes (or a tin of tomatoes if you’re feeling lazy)
3 cloves garlic
1 tsp tumeric
1/2 tsp cinnamon
Salt & Pepper
2 Eggs (optional)
A lemon (not optional)
Method
Grill your eggplants whole over an open flame until they are blackened all over. You’ll need to turn them occasionally but try to avoid moving them too much or they will begin to fall apart and you’ll have to clean your stove (if you’re like me you’ll do anything to avoid cleaning). You want the skin to be charred, but not white and ashy- if that happens you’ve overdone the outside and are beginning to burn the flesh. The eggplants should be soft to the touch all the way through, so if you’ve used large eggplants you may need to pop them in a hot oven for 15 minutes or so to finish cooking in the centre. Allow them to cool so that you can peel the charred skin. An easy way to do this is by scraping the eggplant gently with a small knife, and then rinsing away any leftover flecks of char under cold water. Discard the stem, then mash up the flesh using a fork or a potato masher (or a jam jar, or your hands… just mash ‘em up good).
Chop the tomatoes finely. If you’re a purist you can also peel them first but quite frankly m’dear, I don’t give a damn. If you’re using whole tinned tomatoes make sure you smoosh them up real good. Also, crush your garlic.
Heat slightly more olive oil than you think and gently fry the garlic on low heat. Don’t let it burn! Before it changes colour add your spices, then the tomatoes and LET THE LIQUID REDUCE (do it for Hamed and Somayeh). This will probably take about 5 or so minutes.
When your tomatoes are looking less liquid-y and more paste-y add the mashed up eggplant along with plenty of salt and pepper.
Let it simmer for a bit. It should be thick, not watery. Have a taste. Is it delicious? Yes, obviously, but it can be MORE delicious! Traditionally this recipe has egg scrambled through it, which makes it extra rich and full of protein. Obviously vegan buds can skip that. But nobody can skip the lemon! Squeeze some lemon juice into the mix, stir and taste. Keep seasoning with lemon and salt until it tastes so good you start making involuntary noises and feel compelled to say something like ‘holy shit this is tasty’ to whoever is close by.
Serve it with rice, or bread, or just scoop it up with a spoon. Serve it hot, serve it cold. It’s good with yoghurt.
Do what you like, I’m not your Mum.
Talk soon friends
