Thursday, August 29, 2013
Distracted by other things, I had not shopped for supper by the time supper time rolled around. Our supplies yielded the tail end of a steak, some baldo rice, Greek yogurt... Then I remembered the eggplants on the roof, and went to check on them. I had noticed a promising specimen the previous night, when I fertilized the farm (I found my organic fertilizer at Tony's Hardware eventually, after a fruitless search earlier in the week. I feed the whole farm rose food!).
Three were ready to pick, and I found the first ripe tomato, too, and a couple of small cucumbers. Mediterranean ideas... I roasted the eggplants in a hot oven after pricking them all over - after an hour they were soft. I seared slices of the raw steak, seasoning the meat liberally with cumin, sumac, salt and pepper. I smashed some garlic and mixed it into the Greek yogurt, with a little salt. The baldo was cooking.
The pulp of the eggplant was tender and soft and very mild. I slit each one down the middle, seasoned it with salt and sumac, and piled some of the brown pieces of meat on top, spooning a dollop of garlicky yogurt over both. The tomato (sweet) and cucumbers (crisp) were sliced and strewn with terrace mint.