Week #6 - Eggplant

Say eggplant, usually think eggplant Parmesan.  In my house, we love to use various veggies as ‘burgers’.  We will slice, season and grill just as one would with a burger. Hummus is a big visitor in the summer.  It’s easy to make from scratch and portable.  Whether going to the Thursday night Castle Concerts or just finding a picnic table somewhere for a snack, hummus is usually in our basket.

Eggplant doesn’t have to be only for Parmesan, it can be Baba Ganoush.  I like to call it Eggplant Hummus!!  The basic recipe is similar to hummus and just like hummus, one can add or remove herbs, seasonings and other vegetables.  Use your wildest imagination!!

Cooking, Serving It! Baba Ganoush 2 medium eggplants 3 cloves garlic, peeled and crushed 3 tablespoons lemon juice ¼ cup tablespoons tahini ¼ cup fresh parsley chopped 1 teaspoon paprika 1 teaspoon Himalayan salt (or to taste) Preheat the oven to 375F Pierce each eggplant a few times, and then char the outside of the eggplants by placing them directly on the flame of a gas burner, broiler or grill.  As the skin blackens a bit, turn them until the eggplants are uniformly-charred on the outside. This step can be skipped omitting the smoky flavor. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft and fork enters skin easily. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Season with additional salt and lemon juice or other fresh herbs of your choice. Drizzle with olive oil on top. Serve with pita chips.