At the other end of the flea market spectrum is my favorite local market in Old Town Torrance (http://www.torranceantiquefaire.com/). This is a low-key, small, and free-admission street market, just the right size to wander for a couple of hours. Recently a group of my art & craft friends met for a pre-shopping late breakfast at Rudy's (excellent blueberry pancakes & home fries) and I came home with some fabulous flea market finds:
|Treasures from Torrance Flea Market|
|Beautiful Rosa Bianca eggplant in handpainted pot|
1 globe eggplant
1 rosa bianca eggplant
1 garlic bulb
vegetable or olive oil
3 Tbsp. ground flax seed
3 Tbsp. oil
2 pinches ground cumin
2 pinches chile powder
1 tsp. liquid smoke
1/2 a handful of fresh cilantro, chopped
-Preheat oven to 350. Cut eggplants in half and place on a parchment paper lined baking sheet, along with the garlic bulb. Prick the eggplant and garlic with a fork, drizzle with oil, sprinkle with salt, and bake for about 40 minutes. Set aside until cool enough to handle then cut the eggplant into cubes and peel 3 of the garlic cloves. (Half the eggplant and garlic is for this recipe and the other half is for I don't know what yet.)
-Add the ground flaxseed and 3 tablespoons of oil into a food processor and pulse until combined.
-Add in the cubed eggplant, garlic, lemon juice, cumin, chile powder, and liquid smoke and process until smooth and creamy. Add the cilantro and pulse to combine.
- Put the mixture into a vintage bowl on a vintage tray, garnish with additional cilantro and chile powder, surround with tortilla chips, and serve.