October 2, 2009

The Deadly Dip

deadly

Eggplant, the most reviled of the vegetables, both slimy and bitter. What to do when it shows-up in your CSA box?

The first eggplant I gave away and the second one I decided to try making my own baba ghanoush. The best baba ghanoush I ever had was made with oven roasted eggplant, so I knew I wanted to start with that and I made it up from there. It turned out great and I thought I would share it my recipe here.

Ingredients:
– 1 whole eggplant
– 2 medium sized tomatoes
– 6 or more cloves of garlic
– 1/2 cup tahini
– 1 Tbs ground cumin
– 1/4 cup chopped parsley *
– 1 Tbs olive oil
– Juice from 1 lemon
– Salt to taste (I always go light on the salt since chips are generally salted)
– Paprika to taste (optional)

Instructions:
1. Preheat oven to 400 degrees.
2. Lightly grease a pan that is large enough for the eggplant and tomatoes.
3. Wash the eggplant and tomatoes. Core the tomatoes and place in pan. Cut 6 or more slits into the eggplant and stuff a garlic clove in each slit. Place eggplant in pan.
4. Bake for about an hour, until the skin on the eggplant is very wrinkled and pulling away from the meat. It will be difficult to over bake. If you aren’t sure, give them another 15 minutes.
5. Skin the eggplant and tomatoes. If tomatoes are very wet, discard some of the juice.
6. In a food processor combine all ingredients and puree until creamy.

* I received so much fresh parsley from the CSA, plus growing my own, that I made parsley cubes in the freezer, by running the parsley through the food processor with a little oil.

I’m calling this the “Deadly Dip” because both eggplant and tomatoes are in the nightshade family of vegetables Solanaceae, which I am allergic to. This is a dip that I can only eat in very limited amounts, or it is not a fun next 24 hours.

That aside, this dip received great reviews. Enjoy!

2 Comments

  1. You’re more or less allergic to tomatoes then? Wow, that would be awful.

    Comment by Jeff — October 2, 2009 @ 2:34 pm

  2. I’m sensitive to all forms of tomato but the more cooked the better, which means that those beautiful heirloom tomatoes, raw and on a plate are to be avoided but a homemade pizza sauce can be ok, in moderation. It is sad.

    Comment by Marijka — October 2, 2009 @ 3:16 pm

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