If you’ve been following this blog for a while, you’ve likely noticed that I absolutely love cooking with eggplant. I’ve showed you how to make it into curry, how to roast it with za’atar & chickpeas, how to make eggplant relish and even how to bake some easy eggplant falafel. But, for some reason, I haven’t shared my easiest eggplant recipe ever. And when I say easy, I mean it: Roast it, scoop it, spice it, blend it, and babaganoush, you’re done!
Ah, babaganoush – fun to say, delicious to eat! This creamy aubergine concoction can be enjoyed as a dip, spread onto a sandwich, or eaten straight up with a spoon. A staple in most Jewish and/or Middle Eastern households, you’ll often find Babs hanging out next to it’s chickpea cousin, hummus. Serve it with pita (or pita chips!) and you’ll wonder how it’s possible that you ate a whole eggplant in one sitting (because, well, you will.)
