Baby Ganoush

We tend to steer clear from the grey sponge that is eggplant, mostly because we think the freaky veggie is unusually over-represented in the vegetarian recipes written by most meat eaters. They’re one step away from a portabella mushroom. Which is to say: We are probably playa hating on the eggplant for no good reason.

This week we got over it and roasted up some baby eggplants for a garlicky baba ganoush. Like hummus, but meaner. And so much cuter.

Baby Eggy Ganoush

10-12 baby eggplants
1/2 cup extra virgin olive oil
5 cloves garlic
1 Tbs. sea salt
1/2 cup flat leaf parsley
1/2 cup tahini
1 Tbs lemon juice
1 Tbs. smoked paprika
1 Tbs. cumin

1. Pre-heat oven to 400 degrees.

2. Cut off eggplant tops, slice in half and toss in a pan with olive oil. Add whole cloves of garlic. Season with salt and pepper and throw in the oven for 45 minutes.

3. Remove eggplants once darkly browned. Pell if desired. Add to food processor or blender with remaining oil and garlic. Add all other ingredients and pulse well. Add more salt to taste.

4. If mixture seems too dry, add more tahini and/or olive oil but taste it first

Beverage: Los Abbey’s Judgement Day
Soundtrack: Ministry’s Land of Rape and Honey