I eat Greek. I like Greek. Heck, I Couillon-study Koine Greek. Greek food is robust, with strong, distinct flavors...except for Baba Ganoush. It's frightfully bland, but it is not impossible to eat. It doesn't matter how much my mother like this or that seasoned eggplant, it's eggplant, absorber of all seasonings, stronger than your spice rack. This is why you put sauce on top, not in.
But I still eat it, and in spite the bland, the eggplant often becomes bitter. And I am not baking much right now, so, I would rather sauteed.
Last Sunday, I pulled out 2 eggplants, 2 bell peppers, an onion, a whole stick of butter, with ranch powder seasoning--it was delicious. Lots and lots of butter. Would have made a wonderful blended Baba Ganoush...but I wanted to try again, with less butter...and blend it down, this time.
Mother also grows a lot of spices, like
Pineapple Sage, Lemon Basil, Lavender, Catnip, etc. I dehydrated some leftovers, and blended them. It came out to about 3 tablespoons.
This week, that blend was put upon 8 button mushrooms, 2 eggplants, teaspoon of the Tony's, 1/2 teaspoon of garlic salt, with half the butter--4 tbsp.--and an onion.
Half blended, on top of a pork chop.
Mom said that it was strong, and a good thing to add it to the bland-cooked pork chop. Yay for strong.
Brother said I made a Baigan Choka. But he said mine was bland. Go figure, he works in Trinidad. Needed more pepper and garlic.
But it was wonderful on the Pork Chop.
Let's Eat!
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