Eggplant

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Eggplant ready for action

I've ended up with an overabundance of eggplant, so have been searching for good recipes.  My favorite so far is Alton Brown's Baba Ghanoush (see video here and written recipe below), and I also tried a Mirza Ghasemi (eggplant, tomatoes, onions, garlic, egg, turmeric) from my Persian cookbook, Food of Life.

Na'an lavash from Food of Life

Both of these are dip-like things and I had run out of the excellent pita from N&J's Bakery in Wichita so I had a look in the Food of Life cookbook to see what bread recipes might be there.  A lavash recipe didn't look too tricky so I tried it and was delighted with the results.  I cooked it on a non-stick cookie sheet on the grill, which no doubt contributed to the wonderful flavor.

Alton Brown's Baba Ghanoush
2 eggplant (2 c)
2 cloves garlic
3/4 t salt
5 T lemon Juice
4 T Tahini
Salt and pepper

Alton Brown's Baba Ganoush

 Poke the eggplant with a fork in at least 6 spots to release steam, then grill (or roast) at 400-450 for 7-8 minutes a side, until black all over.  Let cool, then scrape out insides and drain in a sieve for at least 30 minutes.  Don't neglect the draining... undrained eggplant takes on a bit of sour tobacco smell/taste that isn't very pleasant.

Toss the garlic into a food processor along with the salt, lemon juice and Tahini and process together.  Add eggplant and process.  Salt and pepper to taste, garnish with a sprig of parsley and serve with na'an or pita.

Mirza Ghasemi from Food of Life

Mirza Ghasemi
Click here for a food.com recipe.  Suggested changes:  drain the eggplant after scooping out the insides, add a diced onion to the garlic when you sauté it.  Add 1/4 t (at least) of turmeric.