Hey there :) I still have a handful more posts left before I've finished updating you with food and life from my trip to Buenos Aires...
1 - My grandmother's bana ganoush
2 - Artwork on a building, down town Bs As
3 - Sneeky picture of a tango orchestra. (There is a free tango orchestra concert every Thursday at Teatro Presidente Alvear!)
How do you make this delicious dip? It's really easy.
Here's how my grandma taught me: (remember.. October is spring time in Bs As. For all you in the states, I recommend waiting some more months before buying - or growing - or trying to grow eggplants)
Oven! 450. (So hot! I know.. but there's no oil.. so it's ok)
You will need:
1/2 yellow onion
Poke the eggplants all over with a fork. Don't forget! Cook on a baking sheet for 30 minutes. Flip them, then cook for another 30 minutes. Remove from oven. Let cool.
Peel eggplants and get all the insides into a bowl, squeeze lemon juice all over. Cover and put in the fridge until you feel like continuing.
Feel like it? Ok. You can do it tomorrow, if you want. Just letting you know.
Dice up however much onion you want (don't you hate recipes like that?! But that's what my grandma said.. so it has to go into the post. If you're an onion person, add more.. if you don't feel like onions today, then add less.) Add the diced onion, along with a splash of olive oil and vinegar (again.. to taste) and a pinch or 2 or 3 of salt.
Serve on crackers and enjoy! (There are fresh chives sprinkled on top in the photo)
btw: Eggplants are on the "avoid" list for the blood type A's... But sometimes, you just have to let loose.. you know?