I remember back in 2009 when one of our CSA members approached me with a concerned look. I asked is everything ok. The reply came, " please do not put those eggplants in my box anymore!" Yes, we will not put eggplant into your share again. As you wish. May I ask how you prepared your eggplant? I boiled it (like this was the norm). I can only imagine, because I have never gone down that road before, but that eggplant must have tasted a lot like an insole from somebodies tennis shoe :( Just one experience like that can ruin something good. Thankfully there are many much better ways to prepare eggplant!
We had eggplant pizza tonight and I would gladly eat them again tomorrow. If you want the recipe just let me know. Baba Ganoush is even more fun to eat than it is to say. Here is the recipe. Enjoy!
Servings:
Category: Appetizer, Dip, Snack
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
- 1 medium eggplant*
- 1 large clove garlic (grated or finely minced)
- 1 medium lemon (juiced)
- 2 Tbsp tahini
- Sea salt
- 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
- Olive oil (for roasting)
Instructions
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Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
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Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
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Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
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Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
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Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
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Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
