Dinner Tonight

[callistra]

Tonight we had stuffed aubergines with tomato and yoghurt sauce with turkish bread, and burgar and chick pea salad. for entrees we had an aubergine dip that I made yesterday, a lot like a baba ganouj but with yoghurt in it too. I almost made the bread last night, thinking the 24 hour no-knead bread would have a great chewiness to go with the dip, but in the end I bought a turkish bread.

The aubergines wereh and grown, and the size of small fists. They hollowed out beautifully, and sat plump and ripe in the sauce and simmered for an hour or so. They were stuffed with lamb, pine nuts, cinnamon, and allspice. Served, they were surrounded by a lake of tomato sauce inset by a generous puddle of yoghurt mixed with tahini.

It was lovely.

Also, with entrees we had our first bottle of Rhubarb Champagne. Chesh was surprised it was pink! It really looked like pink champagne, and it tasted mostly like a lemonade with hints of other flavours. I really liked it, and it bubbled beautifully! I am liking this ! i think i will have to make this regularly, and when we get the outside fridge fixed, have some on hand as often as possible. :-)

Comments

[possbert.livejournal.com]

Ooh lovely! Thank you.

[callistra.livejournal.com]

Also, I used grolsh bottles for the most part, until I ran out of new rubber rings for them. If you need any advice or help with homebrewy questions, my email addy is callisto at g mail dot com.