Queenies Lunchroom seems to be my meeting place with fellow Auckland bloggers. We met there again a few weeks ago to discuss a few more ideas for the upcoming Food Bloggers Conference in November. I’m always pleased for an excuse to head into town and have breakfast, it’s a 45 minute drive for me so we only go if we have something planned or meet up with friends. Last time I was at Queenies I was torn by the menu choices, they offer dishes you wouldn’t see anywhere else like the Turkish eggs which are poached eggs served with babaghanoush, yoghurt, hot chilli butter and toast. That was my choice for the day.
The photo is my replica of the dish which I made for breakfast, I didn’t have the yoghurt in the fridge ( well I did but it was well past it’s best to eat fresh so I skipped this).
Below is Nigel Slater’s recipe for Babaganoush. Make a big batch and use it on sandwiches or as a dip as well as with your poached eggs. I used smacked paprika rather than grill the aubergine/egg plant which is the traditional way.
2-3 aubergine/egg plant
2 cloves garlic, crushed
2 tbsp tahini paste
Juice of a lemon
3 tbsp olive oil
Pinch of smoked paprika
Grill the aubergines over hot coals or the flame of a gas hob till the skin has charred and the flesh is very soft. Or as I did bake them then add the smoked paprika.
Scrape the flesh from the charred skin and whisk with 2 crushed cloves of garlic.
Add the lemon juice, tahini paste and olive oil and paprika.
Season with salt and pepper.
Serve with poached eggs, toast or pita bread, a drizzle of chilli oil and a dollop of Greek yoghurt.