Full of holiday and year-end stories today. What will you be eating during the holidays in the next week or so?
The year in food
Healthy holiday snacks and holiday foods to avoid and eat instead
Or a little less healthy, the New York Times curated a holiday dessert pinboard.
And looking ahead: South Florida Beer Week is coming!
And again, if you follow me or know me, you know I love comedian Aziz Ansari AND food travel. He loves food and loves eating and talking about it. I know I just posted a video of him eating a few weeks ago, but this is in New Orleans. New Orleans, people!
If you have perfected your hummus recipe, want something different or have an eggplant around and don’t know how to use all your tahini (raises hand) this recipe is for you!
Baba ganoush is like hummus, but uses roasted eggplant in place of chickpeas. Because the eggplant is roasted, this recipe takes a little more time, but if you like eggplant the effort is worth it. It’s great as a sandwich spread or with chips or veggies. It’s a nice change of flavor.
Bursting with eggplant and garlic flavor!
- 1 large eggplant
- 1 glove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. If you like intense garlic flavor, roast that with the eggplant in the over. If not, add it later.
- Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant and garlic until smooth and transfer to a medium bowl.
- Stir in the salt, parsley, tahini, lemon juice and olive oil. Season with more salt to taste. Garnish with more parsley.