Too much eggplant? Make baba ganoush (ganouj…)!
Cut the eggplant into small cubes, drizzle with olive oil, add a couple of cloves of garlic and spread onto a baking sheet or stone. Dust with salt and pepper and roast until cooked through and just starting to brown. Cool.
Toss into a food processor with a bit of plain yogurt (or sour cream, or cream cheese) and blend until either thick and chunky or smooth – depending on your preference,
Use veggies, crackers or pieces of bread to scoop up or spread on sandwiches.
Yummy!
Submitted by Member Rebecca
