As I sit down to write my usual recipe introduction, my mind draws a blank. I have no idea what to tell you, nothing interesting has been happening lately, a lot of mundane tidbits that I am pretty sure you have enough of on your own. The weather has been disappointing for August (it’s pouring down with rain again today) and so I am keeping my head down, working and just counting the days until our upcoming Greek holidays. I badly need to feel the sun on my skin again and to reset my mind while staring at the blue sea.
The truth is that I have been feeling a little lonely lately and while I realise I need to make an effort to make new, Bristol-based friends, I am somehow daunted by the idea and I keep on putting it off. Avoidance strategy, you know? 😉 I live in a vibrant, mid-sized city and I am sure there are other people here who haven’t lived here their entire lives and are looking to make new friends, but this is the first time I am new to a place and I don’t have a physical job to go to, which makes meeting people really quite difficult. It’s a new situation and I struggle with it. I find that most people my age are either at work or stay at home with their children and they already have plenty of friends from childhood, uni, work etc. and aren’t looking to expand their social circle. I understand, I certainly have been in that place myself in the past. Plus, like with love, you cannot force these things. Not only do you need to have stuff in common, but also a certain mutual spark to make you want spend time with someone on a regular basis. It feels so hard. Anyway, soul-searching aside, I have a new and delicious recipe for your weekend, guys. It’s baked aubergines (or eggplants) stuffed with a Middle-East inspired lentil and walnut vegan mince, fragrant with spices, a little tangy and sweet with pomegranate molasses. Just before serving, the dish gets a drizzle of creamy tahini sauce and a smattering of fresh parsley and toasted pine nuts. It’s delicious and simple to make and the mince is ideal for making in advance – in fact, it tastes better if it is made ahead – so it’s ideal for chilled out weekend entertaining. Enjoy x
