Baba Ghanoush

Baba Ghanoush

It has been a long time since I made an entry here. I have been traveling and catching up. I realize that is not excuse. The garden has been pretty dormant. We are picking figs, a few tomatoes and peppers and the eggplant is the only thing going strong still. We are using some of the eggplant to make baba ghanoush. Here is the recipe:

Grill about a pound of eggplant until the skin is ready to peel. Takee ¼ cup fresh lemon juice, ½ teaspoon of minced garlic, ½ cup of toasted pine nuts (optional) 1/3 cup of tahini and salt and pepper to taste. The pine nuts should be toasted in a dry skillet until golden. Put everything into the food processor and add a little bit of olive oil or water if it is too dry.

We eat it with crackers, chips or pita bread or it is great as a spread for tomato sandwiches.

The winter garden is coming in nicely. We have eaten arugula on tacos. The kale was cut back with hedge shears. I hope it will come out again. I’ll let you know what happens.










David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://www.segrestrealty.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/.