Baba Ghanoush

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I bought a couple of eggplants at the Farmer’s Market last weekend.  I love eggplant–  I love the color, the appearance, and the taste.  But somehow, one week later they were still sitting in my refrigerator and looked slightly less lovely than they did when I brought them home.  What was I suppose to do with eggplants that were past their prime?  Then I remembered that baba ghanoush is made from eggplant.  I’d heard of it, but never actually tried it…  until today.  It’s also kinda fun to say.   I may or may not have said “baba ghanoush” repeatedly (and possibly in weird voices) while I was making it.  

It is super good.  I decided to use Everyday Paleo’s recipe (except I doubled it and added garlic).

NOTE:  Unless you really like garlic and / or don’t mind having breath that could slay a vampire, you might want to consider decreasing the garlic by 2 or 3 cloves…

• 2 eggplants (mine were long and skinny)
• 6 Tbsp extra virgin olive oil
• juice of 1 lemon
• 6 Tbsp fresh parsley
• 1 Tbsp balsamic vinegar
• sea salt and ground pepper to taste
• 5 cloves of garlic 

1.  Preheat oven to 425.  Place eggplants on a baking dish and pierce the skins several times with a knife.

2.  Roast for 40 minutes and slice in half (the long way).

3.  Scoop out the insides and throw into a food processor with the other ingredients and blend until smooth.

I ate several spoonfuls of this right from the food processor–  for quality assurance of course– so. very. good.  I gave it to my kids with some baby carrots to dip.  But I’m thinking that eating it warm with some grilled chicken could, possibly, be divine.

Oh… and 4 hours later, I may or may not still have dragon breath…
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 Shared at Fresh Bites Friday, Monday Mania, Weekend Gourmet, Real Food 101, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Grain Free Carnival