Dead in the water

Well, we’re all moved. WOOHOO!

Thank goodness for friends and family that helped us get everything moved, unpacked and put away. It took a full weekend of hard work, sweat and NOT ONE TEAR ūüėČ until… I went to turn on the oven… nuttin’… stove… nuttin’… No dinner for us.¬†Wah, wah, wah…

So I apologize for not posting anything for a couple of days – but we’ve been eating out for almost every meal. No bueno! The good news… the new stove/oven is on its way. It will be here Wednesday! Farmer’s market today – so the cooking vessel will arrive just in time.

In the meantime – a friend posted on my FB wall asking about eggplant. One of my favorite things to make with eggplant is babaganoush. You see… I LOVE hummus¬†– but it doesn’t love me. Sigh. Babaganoush¬†is a fabulous (and better in my opinion) sub for those hummus lovers out there. It’s super simple to make too!

Smokey Babaganoush
Peel and cube an eggplant into 1 inch cubes
Add about 4-5 cloves of garlic to the mix
On a roasting pan – lay out in a single layer and drizzle with grapeseed oil, along with sea salt and pepper
Keep an eye on the eggplant, you’ll probably have to toss the eggplant about half way to keep it from burning. I usually roast for about 15 minutes.
Remove the eggplant and place in a food processor with the following:
1 tbls of lemon tahini
Juice from half a lemon
Bunch of parsley
1/4 to 1/2 a cup of olive oil (add to your desired consistency)
1-2 pieces of bacon – that’s right… BACON!
1/2 tbls of cumin
1 tbls of red pepper flakes (if you like it spicy)

Serve with sliced cucumber, carrots and celery! Or plantain chips!

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Categories: Recipe


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