didn't have too many weird pregnancy cravings. But in the first
trimester, she did angle for the Middle Eastern restaurant quite a
bit when we were out. As a result, our baby bump became known
early on as "Baby Ganoush", after this delicious spread we could never
resist from ordering.
After a while, Alicia decided to make our own stash of this at home,
and turns out it's a snap. Normally, we're not big eggplant
fans, but this hits the spot for dipping veggies, crackers or pita
tips. It's really good served with some calamata olives!
two medium eggplants
1 1/2 cloves of chopped garlic
4 tbs. tahini
the juice of two medium room-temperature lemons
1 tsp salt
fresh ground black pepper
dash of olive oil
And Then Do This:
Preheat your oven to broil. Spread some foil on a cookie sheet,
put the eggplants on it, and broil them until they start to shrivel up
and smell good. Turn them over so they get evenly cooked - 10-12
minutes total, or about 5-6 minutes for each side. Turn your oven
down from the broil to 400 degrees and cook the eggplant for about
another 15 minutes. They should be very mooshy. Take them
out of the oven and let them cool off a bit.
Once your eggplants have cooled down enough to touch them, cut off the
tops and make a lengthwise slice in each one. Carefully scrape
the seeds away from the flesh, then the flesh away from the skin.
Put your eggplant flesh into a food processor with all the other
ingredients and pulse it until smooth. Have a taste, and add more
lemon, salt or pepper until things are to your liking. Voila-