Magical breakfast

A slow Saturday moved on to a pleasant Sunday morning, we really didn't have many vegetables nor did we have any idea of what to make for breakfast; Pooja found some eggplants and some potatoes and there was some tofu which needed to be cooked; there were eggs and wheat bread as well. Eggplants in the morning? Eggplants at any time of the day was a huge no for both me and Anu. But with a sly smile and this assorted array of things, Poogirl jumped into make something magical.

The dip - was something she had at a Lebanese restaurant in Delhi a year ago

2 nos         - Eggplant (aka Aubergine aka Brinjal..)
4 - 5nos    - garlic cloves (more for those who want more)
1 nos        - lemon juice
1 Tblspn    - Tahini(or sesame oil)
salt to taste

Crush garlic with salt and make a fine paste. Avoid readymade garlic paste since it contains vinegar. Grill the eggplant or keep it on a flame till the skin is black; don't be afraid when you hear cries from your eggplant. Put the now blackish eggplant in water and remove the peel compeltely. Blend it to a fine paste in a mixer with the lemon juice and the garlic paste that we made earlier. Add the sesame oil and mix a bit more (The sesame oil here is a substitue for Tahini which is basically sesame paste). Thats it, your dip is ready to go; you can garnish it with pepper and parsley leaves as well.

Tofu butter pepper fry

100gms        - tofu
1 Tblspn    - butter
salt and pepper to taste

Slice tofu into large blocks. Sprinkle enough salt and pepper on top. Heat butter on a pan, keep the tofu slices and heat them up till they are slightly brown around the edges.

Scrambled eggs

4nos        - egg
1Tblspn        - butter/cheese
a pinch        - pepper
salt and pepper to taste

Scramble eggs as usual :)

How we ate it :)

We used the dip more like a spread on wheat bread, broke the tofu into small chunks, filled it with eggs and topped it off with another slice of bread; ah and we had tea as well :)