Today is all about Baba O’Riley, Baba Ganoush, and Bootcamp.
First, give this a listen. Five glorious minutes of rock & roll awesomeness in the form of “Baba O’Riley” from The Who. I mean, the opening organ alone… fantastic! Then: the outfits, Pete’s aggressive tambourine playing, and… wait for it… Roger starts singing. Dude! Plus, the gratuitous presentation of butts and arm helicoptering. It’s really just so… delicious. As is the baba ganoush recipe below, so listen and read on.
Anything with tahini, garlic, and lemon is on my “go” list, but until two days ago, I’d never made baba ganoush myself. I love when my dad makes it, but eggplant and I have a rocky relationship. Melissa Urban put out the challenge to nosh on a veg we don’t usually eat, so I revisited my ol’ purple pal.
This recipe is pretty fool-proof. I tried it with just 2 tablespoons tahini but it really needs the full 1/4 cup to sing.
2 pounds globe eggplant, about 2
1/4 cup tahini
1 teaspoon salt
3 tablespoons lemon juice
2 garlic cloves, roughly chopped
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1. Preheat a gas grill or broiler on high heat with the lid closed, about 10 minutes.
2. Cut the eggplant in half lengthwise and use a sharp knife to cut a few diagonal score lines in the flesh. Place face down on the grill, close the lid, and grill for 5 minutes. Turn the eggplant face up, close the lid, and grill for an additional 10 minutes, until the skin is blackened and the eggplant is very tender (almost squishy). Set aside to cool.
3. While the eggplant cools, place the tahini, salt, lemon juice, garlic, chili powder, and cumin in the bowl of a food processor.
4. Scoop the roasted eggplant pulp out of the skin and place in a colander to drain extra moisture for 3-5 minutes. You should have about 2 cups of eggplant. Place it in the food processor and puree to your desired consistency.
5. To serve the traditional way, spread the baba ghanoush on a plate or in a shallow bowl and drizzle with olive oil, parsley, and sesame seeds. Use raw veggies and olives to scoop it into your mouth with abandon. Baba ghanoush tastes best at room temperature, but should be stored in the fridge. Its delicate flavor will hold up for 2-3 days.
YOU KNOW HOW YOU COULD DO THAT?
Oven method: Place the oven rack in middle position and preheat oven to 500 F. Cover a large baking sheet with parchment paper. Poke the whole eggplant a few times with a fork and place on the baking sheet. Bake for 40-50 minutes, until the eggplant is very soft and beginning to collapse. Allow to cool, then follow the instructions above.
Here’s my Mediterranean feast, featuring homemade baba ganoush, alongside a grilled pork chop, sliced cucumber, and olives – with raspberries and almonds for dessert. This is dino-chow at its best. Hard to feel like I’m deprived when my plates look like this!
And now, on to Bootcamp from this morning, with Crystal, the 9th fittest woman in the world. It was a doozie of a team workout. By the end, the dirt on our arms and legs had turned to mud, and we were caked in grass clippings like slabs of chicken-fried steak. Only not at all delicious.
As a team, complete:
- 300 squats
- 300 broad jumps
- 50 handstand pushups
- 10 200m sprints
Our time: 12:something (I couldn’t hear over the sound of my own panting.)
2 rounds, 10-lb. ball:
- 15 med ball cleans
- 15 2-tap + overhead situps
- 5 burpees
- 15 supermans
18 Responses to “Eat Your Vegetables: Eggplant”
Post a comment
Like what you've read? Got something to say? Lay it on me!