Happy Labor Day! I hope that you are all having a wonderful and relaxing weekend! My family and I are laying low. Haha! Is that obvious? But we did go out on a date on Friday night- it felt good to put a dress on and (eek!) actually put some makeup on and brush my hair. Much better than sweats.

In one funny (not so funny) twist of irony, my hubby split his hand open yesterday while doing yard work, and now he has stitches too. We are quite the pair…

Baba Ganoush

But one highlight was that all kinds of amazing produce came out of my moms garden this weekend, including eggplant. A while ago on facebook I asked if people were “yay or “nay” on eggplant, and I was surprised how many people are really into it. I guess I was surprised because it has not always been my favorite. Or at all.

Baba Ganoush

So when I needed to figure out what I would make with all of this eggplant, I went to the one eggplant dish that I have always really enjoyed- Baba Ganoush. An indeed, it was delicious and creamy and garlicky and lemony- the perfect dip or spread. Enjoy!

 

Recipe: Baba Ganoush

Ingredients

  • 5 japanese eggplants or one large globe eggplant.
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • kosher salt to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the eggplants on a sheet pan and drizzle with 2 tablespoons of olive oil.
  3. Roast the eggplant for 40 minutes.
  4. Split the eggplants open and scrape out the insides into a bowl (this gave me about 1 ½ cups of cooked eggplant). Drain off the extra liquid and then place in the bowl of a food processor with the lemon juice, garlic, olive oil and tahini.
  5. Pulse until the mixture is smooth and creamy. Season to taste with kosher salt and serve with a drizzle of olive oil.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Print Recipe  

Happy Labor Day! I hope that you are all having a wonderful and relaxing weekend! My family and I are laying low. Haha! Is that obvious? But we did go out on a date on Friday night- it felt good to put a dress on and (eek!) actually put some makeup on and brush my hair. Much better than sweats.

In one funny (not so funny) twist of irony, my hubby split his hand open yesterday while doing yard work, and now he has stitches too. We are quite the pair…

Baba Ganoush

But one highlight was that all kinds of amazing produce came out of my moms garden this weekend, including eggplant. A while ago on facebook I asked if people were “yay or “nay” on eggplant, and I was surprised how many people are really into it. I guess I was surprised because it has not always been my favorite. Or at all.

Baba Ganoush

So when I needed to figure out what I would make with all of this eggplant, I went to the one eggplant dish that I have always really enjoyed- Baba Ganoush. An indeed, it was delicious and creamy and garlicky and lemony- the perfect dip or spread. Enjoy!

 

Recipe: Baba Ganoush

Ingredients

  • 5 japanese eggplants or one large globe eggplant.
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • kosher salt to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the eggplants on a sheet pan and drizzle with 2 tablespoons of olive oil.
  3. Roast the eggplant for 40 minutes.
  4. Split the eggplants open and scrape out the insides into a bowl (this gave me about 1 ½ cups of cooked eggplant). Drain off the extra liquid and then place in the bowl of a food processor with the lemon juice, garlic, olive oil and tahini.
  5. Pulse until the mixture is smooth and creamy. Season to taste with kosher salt and serve with a drizzle of olive oil.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6