A mere stone’s throw from my front door a fresh foods market blossoms every Saturday. Here is one of scores of similarly scrumptious vendors that bring their produce every weekend.
Today I walked the length of the market, eyes agog and mouth a-watering, absorbing the sights and smells and hoping for inspiration for dinner. With no particular plan, I purchased the following produce (all for less than $7.50):
I then faced the somewhat more complicated task of preparing a dinner, and after much Google recipe-searching, chopping, tongue out-sticking, and tasting, the following meal came to be:
A large bowl of cacık (“jah juhk” - a Turkish yogurt dip much akin to Greek tzatziki) prepared with garlic, fresh dill, grated cucumber, salt, olive oil, a bit of fresh-squeezed lemon juice, and yogurt, and…
…eggplant (briefly boiled and then sautéed w/ olive oil, salt & pepper) topped with cheese & an Indian chutney-inspired tomato-based sauce made with grated tomatoes, onions, carrots, chopped green pepper, garlic, salt, pepper, and oregano. I apologize for the artistic deficiencies of the photo, but I couldn’t help but eat a plateful before finally getting my camera for the picture.
Overall the cacık turned out well, though didn’t end up making much of a pairing for the main. That’s fine, as I have stored it and will use it later as a dip for the additional peppers that I sliced and then had no use for. The eggplant didn’t really need to be both boiled and sautéed I realized when it was too late, but fortunately the sauce & cheese flavor fusion more than made up for softness of the eggplant (with which I’d never cooked before, hence the probably elementary mistake).