Most days for lunch, I make a Mediterranean sandwich in a dinner roll which includes baba ghanoush, olive tapenade, arugula, basil, balsamic and olive oil, and a roasted tomato. I make my own baba ghanoush and it’s a delight to pick eggplants fresh from the garden for it.
Since June, my four eggplant varieties have kept up with my demand for the veggie. The bees and I love seeing those flowers, hoping that most will transform into eggplants. Over the past few months, I’ve battled squirrels, palm rats, mourning doves, and pill bugs for my fair share. But no worries in the past few weeks! Three of the plants are producing like troopers.
Today I made a pint and a half of baba ghanoush from one Shikosu and one Kyoto Egg eggplants. That’ll last me two weeks.
My baba ghanoush is easy to make: I roast eggplant slices that have been shaken with garlic olive oil. Then I add them in the Magic Bullet with two tablespoons of tahini, juice from half a small lemon and a dash of salt. I thin with water as needed. It makes a nice paste for spreading on the sandwich.
I’ll take eggplant to church tomorrow and some to the physical therapist next week. His wife is Persian and she loves to make eggplant sandwiches. She’ll saute the eggplant and stuff it between slices of bread.
Maybe I should make an eggplant parmesan tonight …. I could slice the eggplant thin, coat with olive oil and almond flour, saute them in coconut oil. Then I’d cover with a marinara sauce and shaved parmesan cheese, and bake. That sounds yummy.
If you have eggplant recipe ideas, I’d love to hear them.