You know it’s a busy semester when I don’t even have time to post blogs I’ve had written for a few months….whew! But it will be over soon. In the meantime, enjoy some eggplant….
About a week after I made the Mahkloubeh lamb I had more eggplant to use and decided to give in and try the baba ghanouj. It was something I’d thought about doing for a good while and just never got around to. I should be slapped for waiting so long. Sara’s recipe is easy and so yummy, again I ate the whole thing. Not all at once. I used more Asain eggplant as I rarely see the traditional large supermarket version of eggplant in my CSA or at the farmer’s market.
1 large eggplant ( roasted whole over a charcoal grill fire, baked in an oven until it is thoroughly cooked. )
2-3 garlic cloves
1 cup tahini
½ cup lemon juice
¼ cup vinegar
salt to taste
These amounts are approximate and the best way is to try it and taste, then balance the flavor.
Process peeled garlic, salt, and lemon juice in food processor or blender until thoroughly mixed. Take peeling off the cooked eggplant and process. Add the tahini and blend. Doing this in the food processor will leave the seeds of the egg plant whole but if the blender is used the seeds are ground up. Add vinegar and if it is too thick add water to reach the right consistency. Serve in rather flat dish with olive oil, parsley and thin radish slices for garnish. Dip pita bread.
(This same basic recipe can be used for Humus by substituting Garbanzo beans for eggplant.)
I plan to use this version for hummus the next time I make it. YUM.
But I wasn’t satisfied leaving this tasty spread on the side. A friend of ours provided us with some wahoo fish that he caught and I thought hmmm…what if…
Usually when I go off like that it ends badly. This time, however, it turned out quite well!
Mediterranean Wahoo with Baba Ghanouj
¾ pound wahoo filets (I’m sure any similar firm-fleshed fish would also work)
2 T butter
1 T dried oregano
Salt and pepper to taste
Season fish on both sides with salt and pepper. (I try to bring my fish to room temp before cooking so it can cook more evenly.) Melt butter in frying pan. When pan is good and hot, add fish. Squeeze lemon halves over the fish. (Roll the lemon with your palm against the counter to get it loosened up and release more juice before cutting it in half.) Sprinkle on half the oregano. Turn fish after about 3-4 minutes depending on thickness and add the rest of the oregano. Fry another few minutes until done.
Plate with baba ghanouj and sprinkle feta cheese over all.
I served mine with buttered green beans and carrots that I’d steamed with fresh dill. If I’d had some fresh tomatoes I would have tossed them in the pan with the fish.