Spring break has been good to me. I got to go to Nashville for three days with my friends. We had some delicious BBQ and made some great memories. Then, my parents and boyfriend went up to Pittsburgh for dumplings and fish stores. I got a perfect new fish and named him Steven.
This is Steven, and his mouth is a little lop-sided, and I think that it is the cutest thing ever.
Then, today I did a little homework and spent 4 hours in the kitchen. I made 6 different recipes. Yes, I have a teeny problem. It’s ok. I have been craving baba ganoush. Smoky eggplant, savory and slightly tangy tahini and bright lemon juice. Eat with falafel or pita bread. Also, I made sourdough pita, which is also delicious. Stay tuned.
In the meantime, make this recipe. It tastes just like something you would find in a restaurant. There is a cute little Lebanese place close to where I went to undergrad and about 6 months into dating my boyfriend, we went there. We had a lovely date, and I went back the next day with my mother. There is more to the story, but he would kill me if I told it. Maybe when I know you all better.
Makes 3.5 cups. Time – 1-hour baking, plus like 10 minutes mixing.
- 3 eggplants
- 1 garlic bulb
- Oil for greasing
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1/4 cup fresh parsley
- Optional – Olive oil, parsley, or pine nuts for topping
- Preheat oven to 375, and grease a baking sheet. Slice the top off the eggplants, and then carefully slice in half. Place the eggplant and garlic on the sheet, and bake for about an hour, or until soft and brown. Then, place the eggplant in a bowl for 20 minutes, with a lid. This should make the skins easier to peel off. Set the garlic aside to cool.
- Peel the skins off the eggplant, and take apart the garlic bulb. Squeeze the roasted garlic out of their skins. Put both in a Cuisinart, and add the rest of the ingredients, except the toppings. Blitz until smooth.
- To serve – put in a bowl, and top lightly with the oil and nuts.