Hey there!
First, how fun is it to say “baba ganoush”?! SO FUN! 🙂 I said it over and over again in different accents while making the dip, my kids joined in the fun, and we had some laughs.
Second, every time I set up my seeds for my TowerGarden I add a couple eggplant plants to the list. I LOVE eggplant dishes, but rarely ever make them because I never actually plan to cook eggplant. I guess I see it as “too much work” and I am all about simple, quick, easy, healthy dinners!
Eggplant Parmesan is one of the most time consuming dishes to make. (Apparently I was thinking this was the only thing you could do with eggplants!) So, this time when a couple eggplants were ready to eat, I knew I didn’t want to use them for yet another Eggplant Parmesan. Come on Alex have some creativity!
When thinking about what to make, I looked to the Greeks! When we eat at Greek restaurants we often order Baba Ganoush with a dip trio appetizer (Hummus, Tzatziki, Baba Ganoush), but I’ve never set out to make my own because it seemed intimidating…for whatever reason.
Alas, that silliness is over and I made a dish with eggplant that didn’t take me over an hour! Â This recipe is so simple and delicious for an appetizer or a unique spread for tomorrow’s sandwich! I have more eggplants growing on my plant so I’ll have to up my eggplant skills…again!
Click HERE for my Eggplant Parmesan Recipe!
XOXO
