Last week, I got a butt-load of veggies from the market (yay) and my bounty included a couple beautiful EGGPLANT! (double yay) I only wish I had pictured these babies before turning them into something delish :( oh well, onto the yum....
I often crave creamy dips, such as hummus, like a freakin preganant woman or something, so I knew that using my new eggplant for a smooth, rich baba ghanouj! I just kind of winged the recipe, and made it to my liking, but you can make adjustments if you have a different palate.
(makes 2 cups)
2 small to medium fresh eggplant, sliced into rounds
2 Tablespoons plus 1 tsp olive oil
1/2 cup tahini
4-6 cloves of garlic
2 T lemon juice
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika, or cayenne if you like it hotter
1. Heat oven to 350 F. Toss eggplant rounds in 1 tsp olive oil and spread in single layer on a cookie sheet. Bake for 30 to 45 minutes, until browned and soft and gooey. mmmm
2. After eggplant has cooled so you can handle it, place it along with all the other ingredients in your food processor.
3. Blend until smooth, but leave some chunks, cuz chunks are good. seriously. But if you like it super-smooth and creamy, you dirty thing, blend it longer...it will still be goooood!
I dipped mine in veggies and pita bread and for dinner, but you can stuff it in wraps, sandwiches, or eat it out of the bowl with your fingers, cuz there's no shame in that either :)
oh, p.s. no farmers, no food! support your local agriculture, please and thank you!