After buying a large, lumpy eggplant at the farmers’ market, we decided to turn it into dip. The process was as much an arts and crafts project as a recipe. First, we stabbed the eggplant repeatedly with a fork and roasted it on the barbecue until the skin was blackened and the insides mushy. After it cooled, we tossed the eggplant flesh into the food processor with tahini, roasted garlic, red pepper, lemon juice and cumin. (The web is full of recipes, and the amounts of ingredients vary with personal taste.) Garnishing the dip with hot or sweet paprika and chopped parsley adds color and enhances the flavor. It’s delicious with toasted pita bread or rice chips.
You’re probably wondering why I’m
posting this on a writing and photography blog. In my internet search for a
recipe, I learned baba is the Arabic word for papa, and ghanoush means spoiled.
This is “spoiled papa” dip, or the treat you make for dad. Isn’t that
Happy Book Birthday to Jennifer Honeybourn!!
9 hours ago