Baba Ghanoush

I just love the sound of that – “Baba Ganoush” – It is very cool.

It’s all about the eggplant.  Ours are “Hansel” and “Ichiban.”  They are narrow and long instead of bulb-like.  We find them to be excellent-tasting.

After miles of Eggplant Parmesan, I tried my hand at Baba Ganoush.   I checked a few recipes, but tried to keep my final variation as simple as possible:

Wenz Baba Ganoush

Ingredients

  • 10-12 small eggplants
  • 1/2 cup tahini
  • 2 giant cloves minced garlic
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil

Preheat the oven to 400°. Prick the eggplants several times.  Roast for 30-40 minutes, maybe even more.  You will have to check periodically.  Some recipes say to brush the eggplants with olive oil before baking.  Cool before proceeding to the next step.

Peel the eggplants and remove the stems. Puree the eggplants until smooth. Add in garlic, tahini, turmeric, salt, and pepper. Puree until combined. Drizzle in 1 tablespoon of olive oil and puree one more time.  It is really nice on crackers or bread – your favorite.

It will taste amazingly good, and visually, it should resemble the contents of a newborn baby’s diaper…..

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Ok, so that baby is a little older than a newborn, but not by much.  Can you guess who that is?

Enjoy the day!

;D

Wendy

Harvest Time

We are back from vacation!  Vacations are never long enough, are they?

It is cooling off here a bit.  Everything is ripening at once and I’ve been making some rather tasty dishes!

Here is the Eggplant Parmesan:

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I used a recipe I found online that was, allegedly, by Martha Stewart, and the instructions said to bake the breaded eggplant first.  I opted to fry it in olive oil seasoned with garlic and a little salt and pepper instead.  I then placed the pieces in the baking dish with sauce, layered with shredded mozzarella, more eggplant, sauce, and then sliced fresh mozzarella and sprinkling of parmesan.  Yum, yum, and more yum!

Here is another of my salads:

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The orange-colored cherry tomatoes are called “Sun Sugar,” which really describes them because they are just about the sweetest tomatoes I’ve ever tasted.  The red tomatoes are “Early Girls” chopped up.  The cucumbers are supposedly “Burpless.”  I added onion, garlic, apple cider vinegar, and olive oil….. and now for the dessert……

Blueberry-Rhubarb Pie:

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Notice the foil around the outer edge?  It was so drippy and juicy…I used a cup of blueberries and 2 cups of rhubarb(from our abundant bumper-crop!), plus about 1 1/2 cups sugar.  There was not much else to the recipe.  I added a little flour to the filling in hopes of thickening it a bit.  It dripped so much I can’t imagine what it would have been like without the flour!

On to another harvest activity:

Right now I am saving some seeds.  The “Painted Lady” stringbean flowers are so darn pretty….

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I am saving seeds for next year’s plants:

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Even the seeds themselves are pretty!  The darker ones have been drying a bit longer than the rest.  I will not need so many of them, so perhaps some of my gardening friends will be receiving some seeds as gifts for birthdays and/or holidays!

I am not going crazy with the beans, just blanching and freezing them, most likely.  One year a friend pickled her beans.  I think I’m just a little too tired for that.  Any thoughts on easy, fun ways to fix string beans?

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Bye the way, all these photos were taken with my phone.  My camera seems to have disappeared.  One of my children has two pet ferrets, who are responsible for hiding the remote controls for the TV.  I wonder if they had anything to do with it?

Meet Nigel and Pudge.  Nigel is more likely the guilty party, or so I’m told.  He is the one who is in the lower half of the picture:

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Part of a day in Wenz World is always filled with a little adventure!

Have a wonderful adventure of your own today!

Wendy