Fast Food Thursday: Baba ganoush

Every Sunday Ferris pitches his awning in Westcliffe on Highway 96 next to Western Auto to sell fruits and vegetables mostly from Pueblo. His farm stand produce is gorgeous and he keeps a nice patter up with customers. We've been buying from him for years. This Sunday we came away with a huge bucket of beets--much to Mitch's dismay--two fat eggplants and a basket of peaches from Palisade.

We both adore eggplant, so last night I consulted a cookbook or two and a few Internet sites for a solid baba ganoush recipe. Overall, they are pretty consistent:

1 eggplant, grilled and peeled

3 Tbs tahini

1/2 - 1 tsp salt

the juice of one lemon

2 cloves garlic, minched

Instructions: Whip it in your food processor until the ingredients are unrecognizable and garnish with something, cumin, paprika or chopped flat-leaf parsley. Chow. (Great on pita bread, pita chips, baby carrots, your finger.)

I'd show a picture, but as delicious as this combination is, it really does look like moth-colored glop garnished with something. 

Changes: I'd cut way back on the garlic, maybe half a clove. (My breath today would fell a stegasaurus.) Also, I recommend grilling the eggplant as opposed to roasting. Imparts a nice, smokey flavor.

Also makes great finger food for convention watching. Cheers!

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