Hello, eggplant. We meet again.
I have never liked eggplant, but the last few weeks I have had this strange draw to it. Mostly because I don’t like it, and Mark really dislikes it. Why would this make me want it so badly? I love a good challenge.
I have this theory that I like everything…even those things I have tried and gagged over many times. I just need to find a way for myself, and Mark, enjoy it. I have overcome beef liver, chicken liver, zucchini, kale, radishes and cauliflower. Eggplant was the next logical choice.
I tried it crispy with pesto, I tried it as breaded cubes (“eww yuck” was a direct quote from my son) and then I decided I wanted to try it as a dip.
I figured I would dip my feet into the world of eggplant enjoyment with adding in plenty of other flavors too. LOTS of roasted garlic, which conveniently cooks at the same time as the eggplant. Also spinach, and lemon juice. Babaganoush+ if you will.
How did we like it? Mark, Christopher, and I really enjoyed it. Natalia said she didn’t but since she said this as she was quickly downing it and right after she said “thanks for making this!”, I am not really sure I buy it.
- 2 medium sized eggplants
- 1 tablespoon salt
- 4 heads garlic
- 5 oz baby spinach
- 4 tablespoons+ olive oil
- 4 tablespoon fresh lemon juice
- ¼ cup tahini (optional)
- 1 - 1½ teaspoon salt
- Peel the eggplants and cut into 1-2" pieces. Salt with the 1 tablespoon salt. Put in a colander over a bowl and let drain for 30 minutes to an hour. Rinse salt off well, and discard the brown liquid that is in the bottom of the bowl. This step is to keep the eggplant from being bitter.
- Preheat the oven to 400 degrees.
- Put the eggplant on to a sheet pan. Cut the tops of the garlic heads off to expose the cloves. Brush with olive oil. Put the garlic, cut side up, on either a small pan, or even on the same pan as the eggplant if there is enough room. Put half pint mason jars over each head (can use other small oven proof dishes as well, glass is best).
- Cook the garlic and eggplant for 45 minutes to one hour, until the garlic just barely begins to change color towards golden. The time depends on the type of garlic bought, keep a close eye on it after 35-40 minutes. Stir the eggplant after 30 minutes.
- Let eggplant and garlic cool until it can be handled. Use the handle of a spoon to scoop the soft garlic cloves out of their skin.
- Put the garlic, eggplant, spinach, olive oil, lemon juice and tahini into a food processor. Blend until smooth. Add 1 - 1½ teaspoon salt to taste.