Category - Food/Recipes - Warnings - Safe
When looking for a recipe for this month it was Christina to the rescue! She had posted this recipe to her receipe group on Facebook. We had talked about how yummy it sounded. And how she had never really tried eggplant before. While this ended up being delicious, I would still say she has never really “tried eggplant”, as this really tastes nothing like eggplant. One of these days I will make something where the true flavor of eggplant is there for her. But that will be the topic of another article.
So, I decided that we were going to have it on a Sunday. Although it is the only day that we have off together, it is not always easy to find time. Even in this time of social distancing we are crazy busy with the magazine, podcast, and all the home projects that we have going on.
I gathered the ingredients, but it was not as easy as I thought it would be. I spent a ridiculous amount of time searching the ethnic food aisles at the grocery store and I just could not find tahini paste. So I resorted to making it from scratch. Which turned out to be pretty simple, it is just sesame seeds and olive oil, but it was still an extra step. (A couple weeks after we had the Baba Ganoush, Christina and Micheal stumbled upon Tahini Paste in the aisle with peanut butter at the grocery store.) Looking back on it, it makes sense, but in the moment I was a bit frustrated that it wasn't where I thought it should be.
Finally having gotten all of the ingredients together, and a Sunday afternoon with not too much going on… It was time to give this recipe a shot.
I had all the ingredients out to take pictures of as Michael came through the room. He is not a fan of eggplant, so he was more than a little concerned. He picked up one of the eggplant and with a look of horror said, “What are these for?” After a brief chuckle Christina and I assured him that we were not going to make him eat it. He was so relieved!
It was a fairly easy recipe, but when I make this next time I do have one thing I would definitely change. I would choose to either just char the eggplant in the oven broiler or I would cut it in half before putting it on the bbq. I was hoping that it would have a bit of a smoky flavor from the bbq, but that flavor just wasn’t there in the flesh. The skin is just too thick for it to penetrate. It is quick and easy to make, which made it even more delicious!
I think it will be a part of many more Sundays afternoon snacking. It will be a great way to slow down and enjoy some quality time with my meta in the midst of our busy lives. We don’t always have as much time for that as we would like, but I cannot think of a better way to do it than around a tasty snack!
- 2 lbs eggplant, 2 medium or 1 large
- 3 tbsp tahini paste (look for it in the peanut butter aisle or from make from scratch)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp kosher salt
- ¼ tsp pepper
- 1 small clove garlic, finely minced
- Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
- For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.
- Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.
- In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.
- Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.
- Chill for at least one hour to let the flavors meld.