I’ve always loved baba ganoush – but I had no idea how easy it was to prepare. Now that I have farmer’s markets all around me – it’s easy to get delicious organic veggies, and I’m inspired to cook them more often – I mean if you can even call this recipe, “cooking.”

This recipe, adapted from The Joy of Cooking, requires three eggplants, juice of one lemon, 2 tbsp tahini, several cloves of garlic, and salt to taste.

After our BBQ last Friday (seeing my husband’s youngest sister off to the Bay area). I stabbed three eggplants with a fork a few times and threw them on the grill until they were soft (basically until I remembered them again).
Next, I scooped that mushy eggplant flesh into the food processor along with the rest of the ingredients. Whipped it up for a few minutes and voila; that was all.

Now Bella’s on me to make hummus – which is basically the same thing, but a can of (semi-drained) chickpeas in place of the eggplant. It’s all perfect summertime snack food.

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