Eggplant has done well this summer, so I want to help spice up your
eggplant options. If you haven't made Baba yet, I highly recommend it!
Its like hummus in a way, a dip made with eggplant instead of chickpeas. I scoop this with cucumber or green pepper pieces or a cracker, smear it on a slice of tomato, or add it to a sandwich. More recipes coming to the blog very soon, so check in at http://blog.houseinthewoods.com Baba Ganouj Mollie Katzen, Moosewood Cookbook a little oil, for the baking sheet 1 medium (7 inch) eggplant 2 medium cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup sesame tehini 1/2 tsp salt black pepper and cayenne, to taste (I don't add either) top with olive oil and minced parsley (opt) 1) Preheat oven to 350 degrees, lightly oil baking sheet. 2) Slice eggplant in half lengthwise and place face-down on the baking sheet. Bake for 30 min or until very tender. Cool until its comfortable to handle it. 3) Scoop out the eggplant pulp and discard the skin. Place pulp in food processor or blender, add garlic, lemon juice, tehini, and salt. Puree til smooth. (this can also be mashed by hand and left chunky)