I have the loveliest co-workers. Today, we dug into my homemade eggplant hummus and they apparently liked it enough to request that I post the recipe on the October Vegan blog. Well I made the dip, but the recipe was just a generic hummus recipe that I added eggplant to. It came out tasting like a cross between hummus and baba ganoush. But in honor of Barbara and Sarah, the recipe is as follows:
Take an eggplant (I used a large globe one, ‘cause that’s what the CSA gave me) and cut it into pieces and baste with olive oil, salt and pepper. I usually season my eggplant with a little extra something so a sprinkle of curry powder would do nicely.
Grill on grill pan. Don’t char it, but do make sure it’s cooked through. You don’t want tough pieces of eggplant mucking up the motor on your $15 Rite Aid blender.
In a blender:
1 can of chickpeas, drained
1 clove of garlic minced
1 cup of tahini
a couple of tablespoons of water
a few vigorous dashes of salt
and a hearty squeeze of a lemon
Process, and pour in a couple tablespoons of olive oil. Process some more and then add in the eggplant chunks and blend until you reach your desired level of smoothness. It comes out THICK. If you want it thinner I would suggest adding water, a little bit at a time.
Enjoy at least once daily slathered on slices of crusty bread topped with those deliciously over-priced marinated fava beans you get from the Greek food stall at the farmers market.