You may not know this until you're already into the thick of it, but eggplant is a rather prolific plant. If you don't know what to do with it straight off, you might find yourself overwhelmed with the stuff. I find that eggplant is a rather polarizing fruit (yes, it's a fruit), where people either love it or hate it. I'm one of the freakshows that are actually ambivalent to it! I am not offended by it, nor will I ever seek it out. I will say that I do love a good eggplant parmesan, but when I received a boon of eggplant in my CSA share, I fully admit to being at a loss.
I don't love eggplant enough for it to be fried alone as a side dish, but I don't dislike it enough for it to be kept out of my diet altogether. I didn't, however, want to subject my husband to a big eggplant parmesan because he doesn't like it. Since we both love Mediterranean food, though, I thought I'd give baba ganoush a try.
I do not claim this to be an accurate or authentic baba ganoush. I only claim for it to be tasty and inoffensive to those that aren't the hugest fans of eggplant. I simply used my oven and the blender to make a smooth-as-silk puree to go along with dinner. My husband mixed it with his rice for flavor, and my baby had fun both eating it and playing in it. Here's how you make it!
Basic Blender Baba Ganoush
- 2 large eggplants
- 10 cloves garlic (this is an estimate, as I used an entire small head of garlic)
- 1/4 c good olive oil
- Juice of 1 lemon
- Ample salt and chopped cilantro
- **A heaping tablespoon of tahini (I didn't put any in mine just because I didn't have any on-hand and nobody arrested me, but if you can, you really should in order to be faithful to the flavor profile.)