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…
Shared at Fresh Bites Friday, Monday Mania, Weekend Gourmet, Real Food 101, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Grain Free Carnival