I have times when my fridge and freezer are full and I crave a meal that I don’t have all the ingredients for. Ever since I once did a deep clean out of the freezer and threw out a bag of food whose freeze date was lost in the mists of time, I have periods where I don’t buy anything new until I’ve halved what I already have.
So, when I had a craving for eggplant and zucchini salad, and found that I didn’t have zucchini, I didn’t run out to buy it. I looked for something else to replace the zucchini with. Something soft and with a not very heavy taste. So, me and my culinary conscience agreed that that “something” would be boiled beets. And it turned out a goodness! A fluffy spread, like a foam, in which the harsh taste of fire-roasted eggplant harmonizes perfectly with the sweet taste of boiled beets.
Ingredients
- 100 grams of roasted eggplant
- 100 grams of boiled beetroot
- 2 tablespoons of olive oil
- 2 tablespoons of tahini
- One teaspoon of dry nutritive yeast flakes
- Salt and pepper to taste
- A small onion
Recipe Method
I boiled the beets in their skins. It takes a while to boil, so I made sure to add a lot of water, and added more from time to time as it boiled. Let it cool for a few minutes, then peeled it.
I put the roasted eggplants, the boiled beets cut into pieces, the dry nutritive yeast flakes, tahini, salt and pepper in the blender. I mixed a bit, then added the olive oil, teaspoon by teaspoon. At the end, I put a little more salt and pepper, I put finely chopped onion and that’s it. Eggplant and beetroot salad spread is ready! A goodness to spread on bread in the morning, alongside a seasonal tomato and an omelette.
