Crispy Spelt-Poppyseed Crackers & Smoky Eggplant Dip & Crappy Dancing

Jan 31, 2012

At my cousin’s 100th birthday party (they are each 50, so had a combined party), I was called up to dance with my husband.

“Give me Gershwin and I’d be fine,” he yelled over the music’s din.  Hits from the 60s and 80s played and while there was a beat, my husband could not find it.  At least with his feet.  Or his hands.  All I could do was laugh so hard I buckled over.  I’m what they call a crappy dancer, but my husband has me beat by a mile.

When I stood up he smiled and said, “Hey – I can throw a ball really hard.”

It’s important to know your strengths even in times of weakness.*

 

 

And if eggplant is your weakness, don’t skip this dish – you won’t taste the eggplant much…

Eggplant Dip

Adapted from Yotam Ottolenghi's Recipe

1 medium eggplant, sliced (frozen works fine)

1 tbsp sea salt

1 tbsp lemon juice

1/3 cup tahini paste

1/4 cup water

1 clove garlic, crushed

1/3 cup Greek yogurt (any percent)

2 tsp pomegranate molasses

Put the sliced eggplant in a colander to drain. Sprinkle with salt. Let drain about 20 min. Place lemon juice, tahini paste, water, garlic and yogurt in blender/food processor. Using back of wooden spoon, press liquid from eggplant. Transfer to processor. Blend well. Add pomegranate molasses and blend just briefly. Serve garnished with parsley - scoop up with endive leaves or crackers.

Crispy Spelt Crackers

Adapted from the New York Times

1/2 tsp sea salt

1/2 cup cold water

1 1/2 cups spelt flour

1 tsp olive oil

1 tsp poppyseeds (if desired)

Dissolve salt in water. Add flour. Mix and then knead until combined. Add olive oil and knead 1 more minute. Flour board or back of baking sheet, roll very thin. Spray with water, sprinkle with seeds if desired. Bake about 20 minutes or until crisp and lifting from sheet. Break into crackers. Dance like no one's watching.

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