Eggplant’s lovely purple skin adds a colorful punch to many healthy recipes, and it’s great texture is sturdy enough to stand up to the fire of a grill! You’re most familiar with it here in the States served up breaded and fried, and covered in melted cheese—NOT healthful fare! Chunks of eggplant can be roasted and pureed into a silky, smooth dip known in the Middle East and elsewhere as Baba Ganoush, which in Arabic means “father of coquetry,” or flirting—which has been interpreted that it was invented by a member of a harem, although “ghanoush” may have come from a personal name, too.
| Ingredients:2 medium eggplants
4 cloves of garlic ¼ cup of lemon juice 2 tablespoons of sesame seeds 2 tablespoons of tahini 1-and ¼ teaspoons of salt Extra virgin olive oil |
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Preheat oven to 400 degrees, and lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast them for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel the skin off.
Place the eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium-sized mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Enjoy with pita bread, chips, raw veggies, or whatever tickles your fancy, after all—you are the chef!
