One of the nice things about living in Brentwood is that you have cafes, restaurants and grocery stores within walking distance. Going from walking everywhere in New York City to driving everywhere in LA is quite the transition so it was nice to find a neighborhood where I could still go for late-night frozen yogurt without hopping in the car.
Our neighborhood farmer’s market is within walking distance as well and I have started to make my marks. I have my fruits guy, my vegetable guy, my Greek feta cheese guy and my dips and spreads guy. The latter is my favorite. He is always so generous with samples and has the most amazing selection, ranging from garlic basil spread, to jalapeño hummus. I tried the baba ganoush, a Middle-Eastern eggplant dip, a few weeks ago and have been thinking about it every since.
Since I haven’t been able to go to the market in the last two weeks, I decided to give it a go!
Prep time: 10 min
Cook time: 30 min
2 medium or 3/4 of a large eggplant
4 large cloves of garlic
2 lemons, juiced
5 tbsp. of Tahini
Optional: 2 tbsp. of fresh parsley or basil, finely chopped
Preheat the oven to 356°F (180°C).
Roast the eggplants in the oven (or on a BBQ grill) for about 30 minutes.
While eggplants are still relatively hot, peel them and discard as many seeds as possible.
Strain the water from the eggplants by placing them in a colander for about 10 minutes.
Roughly chop them up into large chunks.
Add the eggplant chunks into a food processor and start mixing. Add the lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Season to taste.
Serve with pita bread and with a basil or parsley garnish.
Keeps in the fridge for several days.