Photo by Scott David Gordon

By Megan Winfrey

There aren't many things I won't eat, as long as it tastes good. And I'm proud to say that the handful of things I disliked growing up, I've learned to love. The one thing I've never been able to get behind, however, is eggplant. It’s a texture thing. But with all of the eggplant I've been receiving lately, I decided I'd better try and use some of it rather than exchange it or give it away.

So, here's how I ate eggplant, and loved it.



Baba Ghanoush

3 medium eggplants

1 cup parsley

2 garlic cloves, chopped

1/4 cup of lemon juice

1/4 cup of tahini

3 tbs. good olive oil

Salt and pepper

Any of your favorite JBG veggies for dipping

TAHINI  is a paste made from toasted sesame seeds and oil. You can find it with the peanut butter at most grocery stores, or make it yourself.

You'll need:

1/4 cup of sesame seeds, preferably shelled

2-3 tbs. vegetable or olive oil

Toast the sesame seeds for about 5 minutes on low, or until they become fragrant.

Transfer to a blender or food processor and puree into a coarse powder. Slowly add oil, one tablespoon at a time, and blend until a thick paste forms.  It will look a lot like natural peanut butter!

FOR THE REST

Heat your oven to 400ºF. Prick the eggplants all over with a fork and place on a baking sheet. Cook, flipping once, for about 40 minutes or until the skins wrinkle up and the flesh in tender. Let cool for about 30 minutes, then peel off the skins and stem. Cut into chunks and press out any left over liquids.