Should I just say what we’re all thinking here? That eggplants are funny looking. Or should I be more specific and say that eggplants are funny looking because they look a bit like wonky boobs? Well they do. They also have an ugly name. The idea of an actual egg plant is like something straight out of a Dr. Seuss book.
Eggplants are a new food in my life. Kind of a random one to ignore for so long I know. The thing is that they are a member of the nightshade group of veggies (along with tomatoes, potatoes, and peppers). Nightshades contain a phytochemical in them called solanine that may or may not (depending on what you read) promote inflammation, specifically in joint regions, and even more specifically, in rheumatic joints. When I was diagnosed eons ago with an inflammatory bowel disease, I avoided any and all inflammation promoting foods- whether that inflammation related to the joints, the bowels or anywhere else in the vicinity of me.
The thing is, I really like eggplant. I don’t have an inflammatory bowel disease anymore and actually don’t seem to have any inflammation of any kind and so I was ready with open arms to bring this purple boob-like vegetable into my life. I did so with baba ganoush. Why? Because what better thing to do with a vegetable that looks like a wonky boob than make a food that has a fun name like ‘baba ganoush’? And because I like dips.
At my first go, experimenting with this vegetable that looks like a funny boob, I hoped I might make it to second base. I did not expect a home run on our first rendezvous together, but I got it. I totally scored a homer. This is a winner.
3 Tbs Lemon juice
1 tsp Sea Salt
2 Tbs Sesame Tahini (0r sesame seeds)
1/4 cup pine nuts, toasted (I toasted mine in a dry pan over medium heat)
2 Tbs Olive oil
2 cloves garlic, peeled and smashed
1/8 teaspoon chile powder (optinal)
- Preheat the oven to broil setting.
- Prick eggplant a few times
- Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until soft, and looking kind of toasty on the outside (skin may blacken a little).
- Remove from oven and let cool.
- Cut the eggplant in half and scrape out the gooey inside
- Blend/process all ingredients together.
- Add additional sea salt (or lemon juice) as needed.
- Enjoy on salad, in a wrap/sandwich or as a dip.