Eat vegetables more often.
You’re not eating enough of them. You think they’re expensive? I think your venti mocha no-foam extra whip iced latté from starfucks is expensive. Shits like $9 and that’s not even nutrition. Don’t be stupid.
You think it’s hard to eat healthy? It’s only hard if you’re still being stupid. (Or living in a food desert, and if that’s the case, it’s inexcusable that we haven’t solved the problem of food deserts in this country, and please do not think that this is in any way directed at you. I hope to assist in alleviating this issue some day.)
If you don’t have a good excuse, then make some ganoush.
Baba ganoush is a deliciously refreshing Middle Eastern eggplant dip. It’s not as scary as it sounds. Have you had hummus? It’s basically a lighter, slightly pulpy hummus with the full bodied flavor of roast eggplant.
This is one of those recipes you don’t really have to worry about because it’s pretty difficult to fuck it up. All you’re doing is roasting, scooping, and mashing. The end result is a creamy, rustic, full bodied dip that you can penetrate with salted pita chips or crudité. Put it on a sandwich even. Maybe toss in some caramelized onion and feta cheese. Even grill up a portabella if you want. You want to smash that Mediterranean dream boat in a Panini press? You do it. Get those grill marks. Melt that cheese. Marry those flavors.
- 1 – 2 globe eggplants (2 lbs total)
- 3 tablespoons extra virgin olive oil
- 2 – 3 tablespoons roasted tahini (sesame paste)
- 1 – 2 garlic cloves, minced
- 1 teaspoon cumin
- juice of one lemon (a little over 2 tablespoons should do it)
- Cayenne pepper
- A handful of chopped parsley (I didn’t have any, which is a cardinal sin, but it’s cold and I’m not going out there so suck me.)
Preheat oven to 400 °F. Line a baking sheet with lightly oiled tin foil.
Cut the eggplants in half then stab the skins with a fork
murderously until your urge to kill evaporates about six times. Rub the globes with 1 tablespoon of the olive oil and place on the baking sheet, cut side down. Roast until tender, 35-40 minutes, rotating halfway. Let cool.
Scoop the flesh from the skin. You can throw away the skin or eat it. Mash the flesh with a fork or pulse briefly in a food processor, retaining much of the pulp. You want it to have a slightly rustic, pulpy texture.
Add the minced garlic, remaining olive oil, lemon juice, tahini, salt, and cumin
Allow the spread to cool, then adjust the taste with salt, cumin and lemon. You can add some turmeric if you’d like too. Or anything really. I won’t stop you. But it’d be nice if you served it with chopped parsley and a sprinkle of cayenne. Just saying.
Eat vegetables. And cheese. But mostly vegetables.
Recipe adapted from SimplyRecipes.com.