Friday, January 8, 2010

Yummy Babaganoush

On my shopping trip earlier this week, I found some beautiful eggplants at a bargain price for January, $.49 a pound. I bought a couple, not knowing exactly what I'd be making with them.

So I took a quick trip through the cookbook my mom made for me and my siblings and found this delicious, easy, and quick recipe for Babaganoush.

Mom's Babaganoush

1 medium eggplant (about 1 pound)
1 small onion, cut into fourths
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil
1-1/2 teaspoons salt

Prick eggplant 3 or 4 times with fork. Bake in a 400 degree oven until very soft, about 40 minutes. Cool. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil, and salt in a blender container or a food processor container. Blend on high speed until smooth. Service with vegetables or pita bread cut in fourths. Makes 2 cups.

I enjoyed this with stockpiled Wheat Thins crackers (bought on sale at Walgreens, which I received Register Rewards for, and put in for a refund). Yum!

Check out the Ultimate Recipe Swap and Cooking Thursday for more great ideas!

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