Eggplant is a beautiful fruit from the Solanaceae family, which makes it a close relative to tomatoes, potatoes, and tobacco. Research has found that eggplant blocks the formation of free radicals and is high in folic acid and potassium. Try using this vegetable in almost any savory dish of Italian, Indian, Middle Eastern, or South East Asian flare. It is meaty and delicious!
Baba Ganoush~ www.allrecipes.com
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds or pine nuts
- 2 cloves garlic, minced (or twice that if you like garlic like we do!)
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
- Optional additions: 1 tsp. ground cumin, 1/4 tsp cayenne pepper, or 3 tbsp. chopped fresh cilantro or parsley
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
- Oil for greasing the baking sheet
- Eggplant cut into 1/4 inch slices
- Freshly grated Parmesan cheese (about 1/2 cup)
- Preheat the broiler. Lightly oil a baking sheet.
- Spread mayonnaise sparingly on both sides of each eggplant slice, then dip the slice in grated Parmesan cheese, thoroughly coating both sides.
- Arrange the slices in a single layer on the oiled baking sheet and place under the broiler until golden brown, about 3 minutes. Flip the slices and broil until golden brown and crunchy on top and the eggplant is soft, about 3 minutes more.