May 2021

Baba Ganouj

It's Taurus season. I'm a Taurus. Let's eat.

2-3 small  Italian eggplants cut in half, roasted on grill or in oven until they’re black, mushy, and peel easily; should result in about 1 cup after draining off liquid

2 cloves garlic

¼ cup tahini

2 Tbs fire cider

1 tsp lemon pepper

Pinch of cumin

Salt to taste

1 tsp to 1 Tbs sriracha

¼ -⅓ cup oil

First roast the eggplant. I do it by slicing the tops off, slicing them in half lengthwise, and roasting them on a piece of foil in the grill for about 30 minutes. They should look shriveled and be so floppy they’re difficult to pick up without tearing.

Put them in a bowl covered in foil until they cool, then peel, mash, and put in a strainer/sieve over a bowl in the fridge overnight.

Dump the liquid that drained off the eggplant, then dump everything but the oil into the blender and pulse it until it’s mostly mixed. Then turn it on and slowly stream in the oil until it emulsifies. Taste it before you dump it out because it’s easier to blend seasonings in the blender rather than out.

If you need more liquid add a little lemon juice and/or oil a teaspoon at a time, pulsing between each. It's best if you leave it in the fridge overnight before you eat it, but you can eat it immediately if you want.

Since we’re low-carb we eat it on string cheese and chopped raw vegetables but it’s amazing as a sandwich spread.