Sometimes, Mony has preconceived notions about certain foods. Eggplant, for example. He will tell anyone and everyone that he dislikes eggplant. But he doesn't. He just thinks he does.
This past summer we've had eggplant parmesan, grilled eggplant, stuffed eggplant, etc. and each time he's happily eaten it all. Yet, ask him today if he likes eggplant, and more than likely he will say no.
Take this recipe for baba ganoush as a prime example...
I love baba ganoush and always wanted to try making it on my own. When I told Mony what I was making, I heard the usual eggplant complaints. Of course I didn't listen and went ahead with my plans. I roasted the eggplant, scooped it out, mashed it up with other tasty ingredients and was left with a delicious, creamy dip.
1 large eggplant
2 Tbs. tahini
juice of 1 lemon
4 Tbs. olive oil
1-2 cloves garlic, crushed
5 Tbs. plain yogurt
fresh pepper (to taste)
sea salt (to taste)
Poke holes in the eggplant (this is very important) and oven roast until very soft – about 2o minutes, depending on the size of your eggplant.
Once cooked and cool enough to handle, scoop out the meat from the eggplant, leaving the purple skin behind.
Mash with a fork and add remaining ingredients.
If you have a gas stove, I would roast the eggplant on an open flame to get that smoky flavor.
And finally what you've been waiting for...