Let’s change perspective, make imagination work and think about the process of creating a menu like we were writing the plot of a play. After the location and time have been settled, we have to focus on the characters.
Obviously, the main courses will be treading the boards, playing a primary role on the development of the meal. At their side we display sauces, which are there to provide support, with a definitely minor role.
But does it necessarily have to go like this all the times? A coup de théâtre is sometimes necessary to keep the attention high and it is exactly what happens when we introduce on stage babaganoush. This simple yet strong sauce is not going to politely stay behind the scenes, it will all of a sudden jump in the middle of the table, being the new center of gravity.
The slightly smoky taste of aubergines has an exotic appeal; tahini and garlic contribute to make the taste more intense and the final touch of lemon juice and chilli pepper enhances his boldness.
From the TCM point of view, this sauce is a good mixture of cold (aubergine) and hot (chilli pepper, garlic) ingredients. It moves up blood circulation, spinning energy and giving relief to Heat.
Take a sit, look how wonderful and innovative cooking can be and enjoy the show!
Serves 6 -Easy-Prep time: 30 minutes
You will need:
- 2 aubergines;
- 1 tbsp of Tahini;
- 2 tbsp of lemon juice;
- 1 clove of garlic;
- 2 tbsp of olive oil;
- chilly pepper (optional).
- Wash and dry the aubergines;
- Place them directly on the fire and let them burn, turning them from time to time;
- remove from fire and let them cool 5-10 minutes;
- Cut them in half and carefully peel the skin off;
- mash them with a fork and add lemon juice, salt, Tahini and olive oil and mix well to obtain an homogenous cream;
- serve cold.