Baba Ghanoush

This awesome smoky, garlicky, lemony tasting dip is addictive and it's a good way to eat eggplant, especially for those that may not appreciate the taste of eggplant prepared other ways.  There's no oil used in this so it's infinitely better for you than many of the recipes I've found on the internet.

Ingredients:

1 eggplant
1/4 cup lemon juice
1/4 cup sesame tahini
2 cloves garlic, minced
1 tsp. salt (or to taste)
pepper to taste

Directions:

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Cut eggplant in half longways and place it on the parchment covered baking sheet cut sides down. Roast for 30 minutes, or until soft.  Remove from oven and scrape the flesh out into a bowl in order to allow it to cool a bit.  Discard the skin.

Place the eggplant, lemon juice, tahini and garlic into a blender or food processor and puree until smooth.  Season with salt and pepper to taste.  Transfer to a serving bowl and refrigerate for 3 hours before serving to allow the flavors to meld (or eat it right away if you're hungry like I usually am).

Serve with cut up veggies and warm whole wheat pita bread cut into triangles for dipping.

Morro Bay Farmers Market

Morro Bay Farmers Market Goodies

People ask us what we eat since we decided to quit eating all animal products.  Here's a nice example: today's treasures from the local farmers market here in Morro Bay.  This includes heirloom varieties of carrots, tomatoes and summer squash, plus beets, Russian kale, cilantro, asparagus, purslane, celery, green onions, strawberries, raspberries, blackberries, and a really cool looking cruciferous vegetable called Romanesco broccoli.  There's a Fibonacci sequence in every bite!

We'll post later on what we do with these great treasures!