The truck with the surf board was heavy with all the spaghetti squash as it offloaded the cache for the 5th bi-weekly Ventura Produce Exchange this past Sunday. Then the tomatoes and avocados arrived, some lavendar and an eisel with Miss Riley's artwork, more cherry tomatoes, some pomegranites, thai peppers, beef liver dog treats, lemons, corn, green zebra tomatoes, butternut squash, eggplant, rosemary, sage, basil, and did I mention tomatoes? Just as I was ready to take down the tent, more produce arrived and with it smiling, familiar faces and some new ones too! Did I miss anyone ? thank you one and all !
Grilled Eggplant Dip aka Baba Gannoj Makes 2 1/2 cups
2 large Eggplants
2 cloves garlic
4 T Cilantro (or Italian Flat Leaf Parsley)
2 T yogurt
2-3 T Olive Oil
1/2 t ground Cumin
Salt and Pepper to taste
Wash the eggplants and prick in a few spots to allow the steam to escape. Grill over medium flame, turning frequently, until charred on all sides and the flesh is soft. Let cool ; split lengthwise and scoop out the flesh.
In a food processor add the garlic, scallion, cilantro and lemon juice and pulse until all ingredients are minced. Add the eggplant, yogurt, olive oil, cumin, salt and pepper and pulse until pureed. Adjust seasoning and serve drizzled with olive oil and topped with garnish of cilantro. Great with pita, crackers or bread.