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It tastes much better than it looks

It tastes much better than it looks

Sorry for the crappy photo, but it was the best out of all I too. I’ve been making this every week for the last month or so, since eggplants started showing up in our CSA box (don’t ask, I know it’s not in season here yet; it’s not something I’m very happy about but I certainly enjoy eating something other than kale and potatoes).

Great solution to not knowing what to do with an eggplant, easy and fast – well, if you don’t take into account the 45 mins the thing has to bake in the oven, but it’s not as if you have to babysit it through that.

Eggplants confuse me. I really love them but I don’t know how to make them. Either I end up using a lot of oil to cook them, or they end up in a pot as part of a vegetable stew a make which is a mixture between French ratatouille and Spanish pisto. This is much better! Unless you were already thinking of using the eggplant for something else…

Last year I tried making hummus. It’s supposed to be easy, doesn’t require cooking (if you go the canned chickpeas way), and would be really cool for when my friends came over as appetizer. It was a disaster. Disgusting. Vomit inducing. Had to be thrown out. I think I just HATE tahini. Which is weird because I normally like the hummus I eat in restaurants and so on, but I could not stand the tahini flavour, which dominated anything else that might have been going on in that repulsive concoction.

I was reading Fat Free Vegan Kitchen’s post on her baba ganoush, not really paying much attention, just enjoying the pretty pictures when I came across this: When I first started making it, I used 3 tablespoons of tahini, but I’ve managed to work my way down to using only about a tablespoon.” Mh, interesting. A recipe that has had the tahini scaled back to 1/3 of what it originally was. Sounds promising. Specially as I remember that what I had tried to do involve tahini in amounts of fractions of a CUP. Using eggplant instead of chickpeas was another big plus – I’ve never liked chickpeas to begin with (how I like hummus is a mystery to me).

I think that making this every single time I have gotten my hands on an eggplant should speak volumes as to how it came out.

Oh, I forgot: 1 Tbsp of freshly ground cumin. The rest of the stuff in the same amounts she gives (though I use one heaping teaspoon of garlic paste instead of fresh cloves because its easier and I like me some garlic stuff – there be no vampire kissing in this house).

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