Good evening readers! Tonight's dish is a fun one. We had a couple of eggplants in our fridge so I popped them into the oven, after stabbing them a couple times to release the steam, at 400 for around 30-ish minutes. The goal is to get the outsides nice and charred while making the insides goopy and soft. Then I threw these eggplant in our high speed blender with some tahini, lemon juice, chopped garlic, olive oil, and some toasted cumin. Toasting the cumin makes the flavors pop, and adds a nice toasty element to your baba ganoush. Yep! we're making baba ganoush! Top it all off with what ever you'd like, right here I have a bunch of toasted pepitas, smoked paprika, sesame seeds, and olive oil. It is such a delicious way to use up some old eggplant, and its very filling! This made a little more than two cups and it left us feeling stuffed. We each had a couple mini pitas and cut up some little Persian cucumbers to scoop up this delicious healthy dinner.
Tonight's post is a bit of a short one, and yes I have skipped a couple dinners. Nobody is reading these at this time anyway, and I've been really busy with the restaurant. To all the future readers, thank you for coming all the way back here and reading some of the first posts! Have a great night and don't forget to check your fridge for things like my eggplants to use up before they go bad! Thank you for reading!
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