If you are like me, the answer is no.
I remember in fifth grade we grew eggplant from a seed. I brought it home and planted it next to the bird bath in the back yard. Only one eggplant grew and it got so big that the plant tilted and the eggplant laid on the ground. It ended up rotting because, like me, my mom had no idea what to do with it.
I bought eggplant once to make Eggplant Parmesan, and was not impressed. It could have been my cooking skills, but I wasn't about to try again.
Of course, an eggplant was included in our share from the farm the other week and I did not want to waste it. I am always determined to use every bit of vegetables we get out of our share.
What to do?
I discovered you can make hummus...or babaganoush! My friend told me about it and I had no idea what it was. I thought it was a pastry. Or just Vince Vaughn's nickname in Wedding Crashers.
It is like hummus! I made my own version and we all loved it.
Here's how:
First, roast the eggplant. Cut it in half lengthwise, like the picture at the top of this post, lay it face down on a backing sheet sprayed with cooking oil, and bake on 400 degrees until tender.
Next, scoop out the insides, seeds and all, and put in a food processor. Add the remaining ingredients, one at a time, and blend.
Remaining ingredients:1 can of chickpeas (do not rinse)
2 cloves of minced garlic
Cumin to taste
Sea salt to taste
Juice of about half a lemon
1-2 Tablespoon of olive oil
You want it creamy, just like you see in the store.
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| Enjoying our eggplant with some peppers from the farm! |
Unlike most hummus recipes, I do not add tahini oil. This eliminates a lot of the extra calories. Sometimes I do add a little olive oil, but that's only if I remember or feel like it needs to be thinner. Also, I do not measure my cumin, salt or lemon juice. Just add it slowly and taste it as you go.
If you don't have eggplant but still want to try to make your own hummus, use a can of white kidney beans, rinsed.
Enjoy!
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