I like vegetables a lot. And there are many, many vegetables that I like a lot. There are others that I will confess I have no use for (lima beans are at the top of this list – don’t judge). Then there is a category of vegetables that I have often disliked, but for some reason keep trying to find a way to love. Eggplant falls into this category. I did not care for it and yet the eggplant itself is so beautiful that I kept being drawn back to it. The deep purple skin gets me every time. I’ve tried it a variety of ways, including the French classic ratatouille, and just couldn’t get anywhere with it. And then I found baba ghanoush.
It’s no secret to those of you who’ve been with us for a while that I am a fan of versatile condiments. I love turning on the food processor and then finding myself with a bowl full of yum that can serve as dip, spread, flavoring for veggie burger, spoon filler. You get the drift. Baba ghanoush makes eggplant work for me AND it serves beautifully in every nibbling and lunching application I throw at it.
Unfortunately, or perhaps fortunately if you think about it, the store where I used to satisfy my baba ghanoush jones stopped selling it and so I was forced to venture out on my own. Who knew it would be so easy and so delicious freshly prepared and served with humble crackers and olives? Ready to get your snack on? I usually am, and a veggie based dip sounds like just the ticket for my persistent munchies. Take a little dip; take a little dip; take a little dip with me.
- 1 eggplant (mine was about 2 lbs, big and VERY purple, just beautiful)
- 1 T tahini
- 2 large cloves of garlic
- 1/2 lemon juiced
- 1 t salt
- 1/8 t chipotle pepper powder (you could also use an actual pepper, but be VERY sparing, you’re going for the smokiness, not the heat, you could also use Liquid Smoke I imagine)
Preheat the oven to 400. Poke holes all over the eggplant with a fork. Roast the eggplant (and garlic cloves (skins on) in a roasting dish or on a baking sheet. Take the garlic out after about 15 minutes. Leave the eggplant in for about another 45. You’re looking for very dark skin and more importantly, soft flesh. Allow eggplant to cool to handle it. Scoop the flesh of the eggplant away from the skin of the eggplant and place in a colander. When all the eggplant is in the colander, press down with a spoon or other flat utensil to squeeze the extra water out of the eggplant. The hard part is now over. Throw all of this with the other ingredients into the food processor. Blitz. Place in lovely bowl and garnish with olives. Serve to your generous mother who has been playing with your children for several hours… or to whomever you like. Delish.
Eggplant drawing a big zero for you, but you are intrigued by my take on condiments? We’ve got plenty to spread around….
Big Sis serves up some artichoke dip and white bean and greens spread to give sandwiches a kick.
Craving another Middle Eastern favorite? We’ve got hummus galore.
And last but not least, my perpetual favorite sunflower cheez spread.