29 July 2008
These two little eggplants were part of this week's CSA delivery. While they are rather cute, I didn't really know what to do with them since besides the Eggplant Rolatini I made a few months ago, neither Zach nor I particularly cares for eggplant. Then I saw a recipe for baba ganoush that Jenn posted at The Leftover Queen. The recipe stuck in my head even though I have always professed a dislike for baba ganoush and had never even contemplated making it before.
Since Zach and I are going out of town this weekend I needed to do something with the eggplants and since I have plenty of friends who do like eggplant spread, I decided to give it a try. Of course I forgot to write down Jenn's recipe and don't have internet at home, so I tried to make it from memory and I think it came out pretty well. Did I love it? No- but it was good, especially when I consider that it is chock full of vegetable and low in fat and I think my friends will like it at wine night tonight.
Blender Baba Ganoush
Makes about 2 cups
Inspired by The Leftover Queen
2 tiny eggplants, or the equivalent, cut into thick slices
1 T. tahini paste
1/3 C. lowfat plain yogurt
1/4 C. olive oil, plus additional for brushing
1 clove garlic
juice from 1/2 a lemon or lime (whatever you've got)
salt and pepper to taste
- Heat grill or grill pan to high. Brush eggplant lightly with olive oil and sprinkle with salt and pepper. Grill on both sides till soft and well grill marked.
- Add remaining ingredients to blender and pulse a few times. Roughly chop eggplant and add to blender pulsing till the mixture is smooth.
- Serve with pita or crackers.