This month’s RecipeRedux theme is produce from farmer’s markets or CSAs – my favorite kind! I work for a farmer in my Columbia Heights neighborhood, and it’s one of my favorite parts of summer. A place I get to talk about food, obtain beautiful produce, and share samples with people? Sign me up! Early on, I tried to provide handouts with my recipes on them, but copies are expensive and paper gets dirty/blows away/requires pre-printing, so I switched to sending out a monthly e-newsletter of all the recipes I sample (you can sign up here!).
This month, I made a tried-and-true favorite: babaghanoush! It’s basically eggplant dip, and made with the same ingredients as hummus, but the cooked eggplant gives a delicious, silky texture. Incredibly easy to make, and best served with cucumbers or even endive leaves (veggies on veggies!), this is a go-to for summer entertaining with a Mediterranean twist. Also great as a spread for sandwiches or wraps! (Be sure to click the blue frog at the bottom to see all the ways Redux members used produce in recipes for some healthy inspiration!)
- 2 medium eggplants
- 1 clove minced garlic
- Juice from 1 lemon
- 1-2 Tbsp tahini or other mild nut or seed butter
- Salt to taste
- 1 tsp cumin
- 1/4 cup olive oil
Slice the tops off the eggplant and then in half down the long side. Sprinkle with salt, and grill, roast or microwave until the flesh is soft. Puree with all remaining ingredients in a blender or food processor.