When I went out to the garden the other day there were four grapefruit sized eggplants hanging off of one plant, causing it to lean heavily to one side. I picked them right away because I figured that it probably wasn’t good to let the plant droop over like that.
We’ve recently had eggplant parmesan for dinner, so I was looking for something a little different. I also didn’t want to go to the store. After a few quick google searches I found several recipes for babaganoush, a middle eastern eggplant dip that is somewhat like a veggie hummus with no chickpeas. There was a red pepper in the fridge so that got added into the mix as well. We enjoyed this with some flatbread and a tossed salad for a light and easy supper after a long day.
•2 small or 1 large eggplant, cut into large chunks