When you’re a kid and your mom tells you that she’s making eggplant for dinner, you’re less than excited. I think my common responses were “no, thank you, mom” or “can I have some fettuccine Alfredo instead?” But as you’ve seen by my previous recipes, like this one for eggplant parm, I’ve grown to love eggplant. Not only is it so versatile, it’s an incredibly filling vegetable. I’ll never pass up some filet mignon, but some days, a healthy vegetarian meal is all you need.
Shirley and I grew up eating homemade hummus, tahini, and baba ganoush at home, and I’ve been making it in my own home ever since. If you’re unfamiliar, baba ganoush is a popular Mediterranean side dish consisting of cooked eggplant and spices. It is incredibly easy to make, so flavorful, and a great side dish if you’re sick of yet another day of chips and dip!
(Makes 3 cups)
2 medium eggplants
5 garlic cloves, crushed
1/2 lemon, juiced
2 tbsp mayonnaise
1 tbsp extra virgin olive oil
Salt and pepper to taste
Bake the eggplants in a 375 F oven until very soft, about 30 minutes. Allow the eggplant to cool, and then peel completely.
In an 8-cup food processor, combine the eggplant, garlic, lemon juice, and mayonnaise. Process until the mixture is uniform. Drizzle in the olive oil and process, being careful not to over-process. Add salt and pepper to taste.
Serve as a side dish with vegetables, crackers, or pita!
– food on,