Baba Ghanoush

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I am not sure if it was the name or the eggplant.

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I've loved eggplant ever since 19EP.

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That would be the year Ninteen Eggplant Parmesan. The year I tried my now favorite, at Italian Restraunts. MmmmmMmmmmMm.

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But I also heard Baba Ghanoush for the first time a few years ago on Food Network. It was one of those words I had to say out loud myself. Baba Ghanoush. Such a fun thing to say! Have you ever said it?

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Either way, I don't know which of those two made me determined to make it, but I was determined.

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So here goes the recipe, if you'd like, PW style.

Preheat your oven to 400.

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Lightly grease (or spray) a baking sheet.

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Poke a few holes in the eggplant.

You'll need two cloves of garlic.

Put them in the holes.

Just like so.

Bake for 30 to 40 mintues, turn occasionally until eggplant is soft. Remove from oven and place in cold water and peel skin off.

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This is the point where I forgot I was a blogger and forgot to take pictures. Bad me.

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(what ever will you do without pictures?!)

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Place eggplant meat, with garlic, in a blender. Add juice from a lemon. Add two tablespoons (or more) of Tahini. Add about 1/4 cup parsely. Some salt and pepper. And blend.

Then taste. Need more salt and pepper? More tahini? Now would be the time to add.

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Serve on a plate with a little parsely for garnish and drizzle with extra virgin olive oil.

MMmmmmmmmm!!!

Directions usually say to refridgerate for a few hours, with plasic wrap pressed up against the Baba Ghanoush.

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I say that it's mighty tastey warm!!

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To obey or not to obey. That's up to you.

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Directions also say to serve with pita chips or flat bread.

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I had neither and ate it with celery, with no regrets.

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Warm/cold, pita chips/celery. Whatever. Just try it!
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Unless you already have, then say, "Lorinda, where've you been?!"


In the dark, Ya'll. In the dark without saying or eating Baba Ghanoush, that's where.

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And it's been sad and lonely. Until now.