and made some baba ghanoush.

It was a late night craving. Did a quick search on the internet for recipes and found a couple. But it was getting late and had to go to the most expensive market to get the ingredients, but it was worth it.

Here's the recipe if anyone is interested:
1 large eggplant (not sure what kind it was, but it was the big, fat one, not the long skinny ones)
1 lemon - juice from
2 Tbs tahini (seseme paste)
2 Tbs olive oil
~ 1 tsp salt (to taste)
sprinkle of Paprika (for color)

bake the eggplant in the oven for ~40 minutes @ 400 - poke it with a fork about 4-6 times first. It's done when the juices start coming out. Note - you should put a pan underneath it to catch the drippings

Once done and cooled, put it with the other ingredients, minus paprika, into a blender. Blend until well blended. Put in bowl. Top with another 2 Tbs olive oil and sprinkle of paprika. Enjoy with bread of choice and/or veggies.

Next is to try the Persian version - Kashk-E Bademjan

 

sounds good. what you have it with?

 

eggplant

 

eggplant

 

Just ate it was some lavash flat bread. Could have used pita or even naan. It was an appetizer to some left over Persian food from a restaurant. But I'll be making koubideh kabobs and safron rice in the near future.

And I used to hate eggplant, but it has become one of my favorite veggies.

Italian - Eggplant Parm
"Chinese" - Eggplant & Tofu (quotes used since I usually get this at Panda Express)
Middle Eastern - Baba Ghanoush or Bademjan

 

 

Made another batch the other day with Koubideh and Safron rice.

I think this is going to be a more regular meal.