|Henry and sister Gillian feed the monkey. Success!|
I bought some eggplant from the farmers market, just 'cause they were so purdy, not knowing what the hell I was going to make with them, so I went looking around on the internet. Epicurious.com had a nice, easy Baba Ghanouj recipe, but I modified it to my liking. Generally, the first time I make something, I'm a little stressed, never completely confident that I won't end up with an overly seasoned pile of crap, or worse, a tasteless pile of crap, but this was a very pleasant surprise, a recipe I've repeated many times since.
I get two eggplants about the same size, (the bigger ones), so they roast in the same amount of time. Preheat oven at 375 degrees, generously oil a baking sheet, cut the eggplants into halves, and place them cut side down on the sheet. I salt them, though I'm not sure why, I think someone told me to and I do what I'm told in the kitchen! Roast them until they're soft to the touch, the big ones for about an hour, but I check on them at 45 minutes, because I'm paranoid, a common theme you'll recognize in my cooking... Take them out and let them cool, depending on my schedule I leave them out from 15 minutes to an hour, I don't think it really matters. Then you scoop out the eggplant, or pull off the skins, and place the pulp in a strainer over a bowl for 30 minutes, letting some of the liquid drain out. This all may seem a bit time-consuming, but the workload is actually minimal, as you can walk away from most of these steps--have a nap, read a book, watch Real Housewives of Botox.
|Before the oven|
|Ready to eat!|