Maybe I’m Missing the Aubergine Gene…

by christypaul2013

If you saw my post on rendering bison kidney fat, you know that my last attempt at making baba ghanoush ended with my accidentally leaving the roasted aubergines (eggplants) in the oven for two days. That’s what makes this post extra weird…

Oops...

Previously forgotten eggplants

Determined not to let baba ghanoush get the best of me, I bought two new eggplants and put them in the oven at 420˚F. About 40 minutes later, I heard a thunderous boom that sounded like someone dropping a bag of cement on our roof, from a helicopter. I ran to the oven and opened the door to discover: the squid-like remains of a blown-up aubergine.

exploding Eggplant explosion

Atomic Aubergine Aftermath

explode exploding explosion eggplant aubergine

20,000 Leagues

The exploding eggplant was so loud, it woke Paul up, and it was at about this time that I really started to question whether or not I should be allowed to cook things in the oven. Apparently, I should have poked holes in the skin of the eggplant, but in my defense, the recipe didn’t mention it, the eggplants didn’t explode last time, and I didn’t think about it. : (

Now, I could have let the eggplants have their way. I could have not eaten them. But I did, because they deserved it.

Photo Jan 21, 6 40 53 PM

Boom! Baba Ghanoush!

Photo Jan 21, 6 41 23 PM

Who’s laughing now, eggplants?! Hahaha! Me. I am laughing.

How was it? Hmm, filling is the first word that comes to mind. It has a light texture, but the flavor is thick, if that makes sense. I also used a little bit of whole milk instead of yogurt and omitted the parsley, because I didn’t have any of that, either. Dang it, I forgot to put the garlic in it, too?!

My janked recipe for Baba Ghanoush:

INGREDIENTS:

2 Large Aubergines (eggplants)

3 tbsp Tahini

2 tbsp Lemon Juice from Concentrate, or the Juice of 1 Lemon

1/4 cup Whole Milk

Salt and Ground Black Pepper (to taste)

Olive Oil (for drizzling)

Pitted Kalamata Olives (for topping)

1. Preheat oven to 420º F, or whatever temperature you feel like using.

2. POKE HOLES in the eggplants, and put them in the oven. I used a roasting pan with a grate, but I don’t think it matters.

3. Turn the eggplants as you see fit.

4. Once the meat of the eggplant seems soft, take the eggplants out of the oven and place them in a plastic bag to “sweat” them. Not sure whether this step is necessary, either.

5. Extract the meat of the eggplant.

6. Put the tahini and lemon juice in a food processor to mix.

7. Add the milk and process some more.

8. Add the eggplant and process until smooth.

9. Process in salt and pepper (and 2 cloves of garlic, if you’d like) to taste, then pour into a serving container and top with olive oil and sliced olives.

10. Serve with crackers, pita, or some other bread-type deal.

Dang ol’ “Ta-da!” Eggplant dip for the masses!

Christy

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