If I’m thinking of a go-to restaurant, the ones that you decide on last minute, we either go for Thai or Mediterranean. The Gyro House that’s by our place is run by Lebanese people that make some awesome food.
Mmmm…I can taste the falafel sandwich right now. And their hummus is so creamy, light, and not over-spiced. Then I tried baba ghanoush for the first time. It had the creaminess of hummus, yet an undertone of sweetness.
Some of the most rewarding cooking experiences are when a re-creation is successful: meaning you want to make it again and again…and again. I have Kalina to thank for this one.
Kalina is my aunt, although we grew up more like cousins, being only 2 years apart. I can remember straw farting in our armpits, dancing to “Walk like an Egyptian,” playing in the garage playhouse (even with the unstable flooring), and going to drive-in movies with my Grandma. We would stay up late talking and laughing. Totally some of my favorite memories.
She came to visit and run the Oregon Marathon and Half Marathon. We ran the Half and rocked it in the middle of the pouring rain and wind!! It was beautiful despite the weather because we ran on the Banks-Vernonia State Trail.
Number 1128 above is Ksenia who I run with several times a week (I’m to her left in the white hat). It’s been a fun experience to run consistently with someone. Even though it was freezing at the beginning, once you got warmed up, it did’t feel bad.
And then we finished! I got under 1:55:00 and felt good about it. I’m excited to train for the next one. My goal is to run a Half Marathon at the Boston qualifying pace – 8:12 min/mi pace. I have some work to do!!
Okay, wow. Back from my tangent.
Kalina makes this often and I prepared for her visit by buying a couple eggplants. I wanted to see her method. Ba-ha-ha-haaaaa…she had no other option.
First, remove the leaves from the stem end.
Then prick both eggplants all over with a fork, place on an ungreased cooking sheet, and bake at 475 degrees for 30 minutes.
When the timer goes off, let the eggplants sit for about 20 minutes to cool.
Then strip the peel off with your fingers. It will come easily and leave some slightly mushy eggplant behind. Cut off the ends and cut in 1-2 in slices.
In your food processor, combine tahini (you CAN NOT replace this with sesame oil), cumin, salt, lemon juice, and garlic. Blend to creamify and then add the eggplant. Blend it until it’s smooth and spoon into your favorite bowl and sprinkle with parsley. Or into your mouth.
You should be this excited by now!
I have eaten this for lunch 2 days in a row. I never knew I would like eggplant so much! So if you’ve failed at eggplant parmesan (you’re going to get it, Mom!) or are skeptical of eggplant, just try it. Skip the oil addition, it’s lighter and creamier without it. And today, since it had sat in the fridge, I heated it up a little before eating it. But you can like it cold too.
- 2 Large Eggplants
- 1/4 cup tahini
- 1/4 cup lemon juice
- 3 garlic cloves
- 1 tsp cumin
- salt to taste
- Parsley - dried or fresh
- Preheat oven to 475 degrees. Peel the leaves off the eggplants. Place them on ungreased baking sheet and cook for 30 minutes. Remove from oven and let cool for 20 minutes. Using your hands, peel the skins off and cut off the end. Slice the eggplants into 1-2 inch slices.
- In a food processor, combine the tahini, lemon juice, garlic, cumin, and salt. Blend together. Add cooked eggplants and mix until smooth. Add more salt if needed.
- **I like the addition of dried parsley mixed in or on top. Fresh chopped parsley on top is also a good option.