We weighed anchor around 11:30 and headed toward Tenedos and Mink running slowly through Otter’s Pool listening to a cacophony of sweet birds. Not a boat in sight in Otter’s Pool and while it was tempting to stop, there was still that big hill with a cloud hanging there. We beelined for Mink Island. As we came around the corner into the bay we were thrilled to see that it was totally empty. After anchoring once and deciding that we didn’t have enough road out, we reassessed the rings in the rock on Goat island and chose the highest one. The oyster catchers were chattering nonstop at which point we noticed they had a nest just above us at high tide. Macduff couldn’t have cared less but between the local eagles, seagulls and Macduff, dad oyster catcher was making a lot of effort to draw attention away from the nest.
Once lunch was done, we took the dinghy in and went for a walk up to the water reservoir. So kind that the American owners are willing to let people hike around their lake. It is a stunning walk filled with foxgloves, grasses and other wildflowers.
On the way back to the boat, we met Matt the caretaker who encouraged us to enjoy the island. He and Gen his wife paddled out to the boat for happy hour later bearing the gift of fresh eggs! What a wonderful and generous surprise . We are having a prawn competition tomorrow. Let’s see who get the most prawns! Stay tuned for some tasty prawn recipes!
Babaganoush @ Mink Island
- Total Time: 1 hour
Description
Babaganoush with a bite
Ingredients
- 4 small eggplants grilled or roasted
- Juice 1/2 lemon
- 1 garlic clove
- Salt
- Pepper
- 1 tbsp Pomegranate syrup
- 1/4 tsp smoked paprika
- Pinch of red chili flakes
- Fresh mint
- 2 tbsp Olive oil a dollop more to finish when serving
- 2 tbsp tahini
Instructions
Wash and prick the eggplants, then grill them the on the bbq until they are blackened, soft and collapsed.
Once cool enough, peel the skin from the eggplant, removing any big clumps of seeds if you want ( I just leave them in). Mash or use a food processor to make the eggplant smooth, then add the other ingredients and continue to mash/process until you have a fairly smooth consistency. Serve with naan, pita or vegetables as a dip or condiment. I like to serve it with naan, topped with tomatoes and a light dollop of olive oil and fresh herbs.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Appetizers
- Cuisine: Middle East
Leave a Reply