*Originally posted August 17, 2014
Remember that time Molly and I stole all those leprechaun figurines from a bar, and her mom made us bring them back the next day? Or the time I stole a pitcher (I just had to look up how to spell that, damn 5 mile run in the heat) from my favorite tapas restaurant because we had paid $60 for another batch of sangria only to discover we were too full to finish it? Well, karma came back and bit me in the ass this week because someone tried to steal my bike, couldn’t cut through my lock, and cut all the break cables instead to be a total douche. At least my bike wasn’t stolen, but now I have to fix it.
I love Middle Eastern food, and baba ganoush is no exception. Here is my recipe:
- 1 big eggplant
- 1/4 cup tahini
- 1 can white beans
- sea salt
Cut eggplant in half lengthwise and spray with cooking oil. Broil flesh side down under high heat for 5-10 minutes keeping an eye out that is lightly chars but does not burn. Flip over and broil another 2-3 minutes. Let cool.
Now add to food processor: the eggplant flesh (skins discarded), 1/4 c tahini, a few cloves garlic to taste, 1 can white beans, 1 T fresh lemon juice, and sea salt to taste. blend until smooth. swirl in some olive oil if you like. Serve with pita bread.