How to cook Pickled radish and cucumber and Babaganoush
Today we inaugurate section at Purcuapà Magazine... Recipies!
We start with Pickled radish and cucumber and Babaganoush!
© Purcuapà Magazine
PICKLED RADISH AND CUCUMBER
- a bunch of radish
- 2 small cucumber
All thinly sliced with a mandolina or a knife (I did it with a knife)
For the brine:
- 150 ml Apple vinegar (or white vinegar)
- 150 ml water
- 3 tablespoons honey
- 2 teaspoons salt
Boil altogether and add to the sliced radish and cucumber, which you have put in a glass jarr
Add also chilly flakes (more or less depending on how spicy you want), mustard seeds, coriander seeds, fennel seeds, black peppercorns.
Let it cool, then to the fridge.
Can be eaten or wait 3-4 days.
Ingredients & Preparation:
- 2 medium aubergines. Cut in half and roast in oven for 35-40 min, with the sliced half to the tray, previously oiled with extra virgin olive oil. Once roasted, get all the flesh in a recipient and throw the peeling. Put aside to cool.
- mix lemon juice of 1-2 lemons (depending on size) with 2 garlic gloves (thinly sliced), and 2 tablespoons of tahini.
- mix the above with the aubergines, add salt (generous), pepper, ground cumin, smoked paprika and olive oil extra virgin. Add fresh parsley. Rectify salt or other spices depending on taste.
More to come!
More to come!