What's for Dinner, Wed., Jan. 7, 2015

[Nac Mac Feegle]

24. One of my favorite methods of "disposing" of eggplant

Baba Ganouj.

Pierce skin of whole eggplants many times with a fork and coat lightly with cooking oil. Place on BBQ grill over indirect heat for 30 to 40 minutes, turning 1/4 turn about every 8 to 10 minutes, until flesh is soft and roasted. Skin may char, but that's OK. Place aside to let cool until they can be handled.

While cooling, assemble:
1 tsp lemon juice per eggplant
1 garlic clove per plant (or more)
1Tbsp tahini per plant (or more, if you want)
1 oz olive oil per plant
Koshering salt

Skin and roughly chop the garlic. Put a heavy pinch or two (depending in finger size and amount of garlic) of salt on it while still on cutting board. Then, using the flat side of a knife, crush the salt and garlic together a few times until you have a paste. Set aside.

Slice open the eggplants, and scrape out the flesh onto a stack of 3 or 4 paper towels. Fold over towels and squeeze out excess moisture and place flesh into food processor or blender. Process until a rough paste. Add Lemon juice, garlic, tahini, and oil, then process into a smooth paste. Taste and adjust seasonings as needed.

Serve by putting into a shallow bowl or a dinner plate. Make a shallow well in the middle and fill with olive oil. Serve with warm pita triangles.