This eggplant of mine was really giving me a dirty look this week. It had been sitting around for days, and I just knew it was thinking "um, excuse me, have you forgotten me? Why haven't you sauteed me or roasted me or done something, anything worthy of my lovely self?". I wanted it to shut up so I quickly threw it in the oven to roast. As it sat in there, heating itself slowly to a soft, wrinkled state, I thought about what to do with it and settled quickly on baba ghanoush. I've never made it before but it seemed like an appropriate thing to make to pair with some hummus I was going to serve friends. I didn't follow a recipe, but looked a few up to see what ingredients to throw in. I wasn't going to measure. Baba ghanoush seems like the kind of spread that would scoff at measurements. I will say, David Lebovitz's recipes are always rock star. I didn't think that the seeds would be much of a distraction, but it would have been nice to try to have removed some of them. I love how creamy it turned out, not clumpy and oily and stringy like some I've tried. I left lemon juice and parsley out, but please add those in. I actually think cilantro would work even better as parsley can come on a bit strong in spreads.
1 eggplant (mine was quite small)
1 T tahini
1 clove garlic
olive oil
salt, pepper
pinch of cayenne and paprika
Slice eggplant in half, prick with fork and roast in the oven at 350 for at least 30 minutes, until tender and soft. Scrap inner meat off and toss into blender or mini food processor. Blend with remaining ingredients. Add lemon juice and parsley or cilantro if desired. Serve with pita bread or chips, spread on a sandwich, oh you can come up with plenty of ideas I have no doubt.
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