There was a large beautiful eggplant in the Imperfects bin at the grocers. I snapped it up and have enjoyed experimenting with it. First, I sauteed some in olive oil with onions and made a sauce for pasta. I made extra sauce for a soup with sausage and white beans. The largest slices were slathered with mayonnaise, dipped in seasoned bread crumbs, and sauteed for a side dish with grilled chicken.
The last third of the slices were grilled on my little George Forman countertop grill. His passing inspired me to dig the grill out of the depths of the cupboard. I also grilled four garlic cloves which went into the blender with some lemon peel and parsley sprigs. When this was all minced fine, I added the eggplant, olive oil, salt, pepper, and Tajin, spritzing with freshly squeezed lemon juice. Voila, baba ganoush, with a fresher, brighter taste than any store-bought brand. It made a wonderful side dish with crunchy felafel or a dip for pita chips and veggies. If you like eggplant, how do you prepare it?
