White Girl.

I received this photo message from Jerry the other day.

"Holy crap! What is that eggplant grown with gold?!" was my response to Jerry. Followed with, "However, if it's actually 79 cents, pick me up some!"

I think I may have discussed my love of eggplant before. I have always loved eggplant parmesan, but recently learned that eggplant can go way beyond greasy fried cutlets drowned in tomato sauce and cheese (though that is delicious too!). I have started making burgers, dips, all sorts of things with it. Until the price of eggplant skyrocketed as high as $3.50/pound! What the fuck?!

Thankfully, the price has come down some and my love affair of eggplant can continue. Come here, baby!


I have had this "Indian" inspired eggplant dish in mind for quite some time. I use "Indian" in quotes 1) because I like to be obnoxious with my punctuation marks and 2) really it's just this white girl's attempt at "Indian" by throwing a bunch of spices in a pan and hoping that it resembles something curry-ish. It doesn't usually come out the way I want it to.

For this recipe, I used a kitchen sink approach to it. There were a bunch of things I needed to use up and they ended up in this dish.

Eggplant Chickpea "Curry" - notice the obnoxious quotation marks again!


Ingredients

1 diced onion (red and white mixed)

1 large eggplant
1 medium diced tomato
1 can of diced tomato
1 c. chickpeas

1 tbsp garam masala

1 tsp cumin

1 tsp tumeric
1 tsp minced garlic
1 tsp minced ginger

salt and pepper, to taste1/2 c plain yogurt (optional)

1 handful of cilantro, chopped

Method

1. Roast eggplant whole at 400 degrees for an hour, turning after 30 minutes. After an hour, let eggplant cool until able to be handled. 

2. Add onion to pan with oil and start to brown. Add garlic and ginger until they become fragrant. 

3. Add fresh tomato to pan. Cool for few minutes. 

4. Cut eggplant in half and scoop out flesh. If you like the skin (the way I do), then you can slice it up and throw in the dish as well. 

5. Add the can of tomatoes and chickpeas. 

6. Add all of the spices. Let simmer for 5 to 10 minutes so flavors can combine. 

7. Take pan off heat. Add yogurt and cilantro to the pan. Cross your fingers and say a little prayer that it taste like curry, then serve. 

I Double-Dip.

I have mentioned my love of sauces a few times before. This love also extends to dips, which is really just a less wet version of sauce. I love dips so much, I'm giving you two...yes, two! recipes for the post of one!

Here is my approach to dips. Pay attention, it is epic! I do not believe in wussy dipping! No, my friend! If you're going to dip something (bread, chip, cracker, finger), then you really need to dip that motherfucker.

Case in point. Notice the amount of spread on that cracker.

Impressive, I know!

Make sure you are tasting that dip! Don't be shy! And there's no shame in double-dipping. You can be courteous and dip the other side, but double dipping is totally allowed!

Here's one of my new favorite dips that is super simple. I have heard it referred to as "Poor Man's Caviar." I'm not really sure how this anything like caviar since I don't have the need to wipe my tongue clean after eating it, but okay.

It may look like a bowl of poo, but it's really good!

Roasted Eggplant Dip

Ingredients
1 large eggplant, chopped into 1/2 inch chunks
1 - 2 garlic cloves
1/4 to 1/3 c olive oil
1 handful parsley, chopped
salt and pepper

Method
1. Roast eggplant in a 375 degree oven for 45 minutes, flipping half-way through. Make sure to oil the pan well so that the eggplant crisps up and doesn't stick.
2. Let eggplant cool.
3. Add eggplant to food processor. Add the garlic clove into food processor as well.
4. Process while slowly adding oil until dip reaches desired consistency.
5. Add parsley and pulse a few more seconds to incorporate. Enjoy!

Want a Baba Ganoush recipe? Okay, here it is.

Baba Ganoush

Ingredients

1 large eggplant, chopped into 1/2 inch chunks, skin on

1 - 2 garlic cloves (or a few sprinkles of garlic powder if you don't want too strong a garlic taste)

2 tbsp mayonnaise (Mayonnaise?! Yes, mayonnaise. Read the ingredients on Tribe label. It's there!)

2 tbsp tahini sauce

1/4 c olive oil

salt and pepper

Method

1. Roast eggplant in a 375 degree oven for 45 minutes, flipping half-way through. Make sure to oil the pan well so that the eggplant crisps up and doesn't stick.

2. Let eggplant cool.

3. Add all the ingredients to the food processor with the exception of the oil. 

4. Process while slowly adding oil until dip reaches desired consistency. Enjoy!