Don’t poo poo this one too soon. I received some fresh eggplant from my dads garden in Ohio and I had to highlight this amazing fall veggie. Everyone seems to love tzatziki (a yogurt base dip) and hummus ( a chickpea based dip) but forgets about the equally tasty baba ghanoush. It is one of the middle eastern dishes that may sound exotic, but contains only a few simple ingredients and it is healthy. Most traditionally the eggplant is roasted over an open flame to achieve a smoky flavor. Thank heavens I have a gas stove because the smoky flavor adds so much to the dip/sauce. This is the eggplant right after roasting about 20 minutes then the skin peeled off easily. Many people claim to not like the texture of eggplant, but I think it is because the inside is delicious, but the skin even after cooking remains tough and bitter and is simply best removed.
The only thing I did not have on hand was tahini which is commonly in hummus as well. I would also try to add onion next time as well. Since i was not expecting this special delivery I used all goods I had in my pantry. I simply blended the eggplant (drained) with
- ground red pepper (omit if you don’t prefer a kick)
Mine turned out slightly green as I used a frozen parsley cube, but I prefer that over the traditional brown hue. I finished this off in one day by dipping and spreading it on nearly every dish. I dipped pretzels and chips in it, spread it on my turkey sandwich, spread in an omelette, and spread on broccoli. I still had one more eggplant left which will be for the next 6 by 6 post!