Baba Ghanoush (Fasting eggplant dip)

Have you seen the movie Octpob? Remember how that repentant monk slept next to the furnace getting all dirty and smoky?  That’s how I felt fixing today’s recipe.  Not repentant, but rather, perfectly willing to get very dirty and smoky crouching next to the grill.  Baba’s distinctive smoky flavor makes it one of my favorite Middle Eastern dishes.  (If you live anywhere near Lansing, Michigan you have to try baba ghanoush at Sahara’s.  The best.)

To get the delicious smoke flavor of baba ghanoush you have to burn up the eggplant skin.  There are many ways to do it.  Those who know me will vouch that my husband and I always do things the hard way (for better or for worse).  Making baba ghanoush is surely no exception.  So, if you want to do this the C. Family way you must first build yourself a cob grill.  Get some straw, clay soil, and a tarp and start stomping and mixing.

Then build it up into some kind of grill shape.  Let that cure for a week.

Mmmmm Chocolate Cake

Then get a grill grate and pop it on top.   Build a fire and start smoking your eggplant.

Or, if time of sanity prevents this you can grill an eggplant on your Weber or broil it.  If you have a gas stove I’m told you can burn it very carefully over the burner.

Now, if you don’t like smoky, just skip all of that trouble. Baba ghanoush is  great with falafel, pita and za’atar, mujadarra, and hummus. Baba is a dip so get some pitas or make your own.

Baba Ghanoush

1 large eggplant

1 clove garlic

2 generous Tbsp tahini

1/4 cup lemon juice

1/2 tsp salt (more to taste)

pinch of cumin (if desired)

Step 1. Lord, bless my work.

Step 2. For smoky flavor- grill or broil eggplant until the skin has turned black and bubbly (or just about to bubble).  Remove from fire. This takes about 10-15 minutes.  Watch carefully.  If you’re doing the lent thing right you’re probably getting more vigilant every day so good work.

Step 3. POKE HOLES! in the eggplant with fork.  Place eggplant in a 375 degree oven until it is very soft.  This takes about 20 more minutes.  Remove from oven.  Let rest to cool.

Step 4. When the eggplant is cool enough to handle (how cool depends on your spiritual excellence) remove the skin from the eggplant.  Place eggplant in a bowl and mash thoroughly with a fork.  Stir in remaining ingredients.

Step 5. Try to make the baba look pretty.  Like all lenten foods this is tough.  Try putting the baba on a plate and swirling it with the back of spoon.  Add a little pool of olive oil to the middle.  Hit it with a dash of paprika or parsley.  Enjoy!

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Delicious Protein Rich Hummus

Whenever I hear people raving about hummus I chuckle a bit.  “Hummus is sooo cool.”  “Hummus is delicious, nutritious, and trendy.”  For us Orthodox, after a couple of months of fasting hummus is blah, blah, blah.  Here at the head of the great fast, we’re ready to eat it up.  Perhaps, with homemade pita, za’atar, and a really great recipe, hummus can stay delicious through the fast. Even when the delicious has worn off hummus will still be nutritious.

According to Francis Moore Lappe, author of Diet for a Small Planet, the two main ingredients in hummus, chick peas and tahini, are complementary proteins.

For those unfamiliar with Diet for a Small Planet, part of Lappe’s general theory is that meat is not necessary for building health.  It is true that animal products contain more of the amino acids necessary for the body to utilize protein as fuel.  Unfortunately, animal protein is expensive for the consumer and the planet.  As an alternative Lappe suggests eating plants in particular combination increase the useable protein.  “…eating daily (for practicality, in the same meal) different plant foods in which the amino acid deficiency of one item is supplemented by the amino acid contained in others.  This diet is more efficient…because the complementary effect of the mixture means that more of the protein can be used by the body (less is lost and converted to fuel).  (1975, 80)

Hummus combines chick peas and tahini (sesame seed paste).

According to Lappe one cup of chick peas eaten alone have a protein equivalent of a 4 1/2 ounce steak. (mmm steak)

1 1/2 cups of sesame seeds eaten alone has the same.

Combined, the useable protein is increased by 27%.  The combination makes the sesame/chickpea worth a 10 1/2 ounce steak.  (oooo steak)

Through the fast just keep telling yourself that your hummus is like a steak.  Note I said hummus is like a steak.  Simile not metaphor.

Hummus

Tahini This texture is a little lumpier than your finish product should be.

3 c cooked or 2 cans garbanzo beans(chick peas)

1/4 c tahini *

2 garlic cloves, mashed

2 Tbs lemon juice

1 tsp salt

1/2 tsp cumin

Step 1. Lord, bless my work.

Step 2. Cook dry beans according to package directions, reserve cooking liquid.  Open bean can, drain, reserve liquid.

In a blender, food processor, or mortar and pestle combine all ingredients and mix until very smooth.  Smoother is better.  Ideal consistency is between very wet and dry.  If you dipped your pita into the mix a soft dent remains.

Step 3. Adjust seasonings to taste.  I have it on very good authority that the only ingredients you should adjust are the salt, bean juice, and lemon juice.

Step 4. Garnish with olive oil, paprika, or red pepper.  Eat with pita and za’atar.

*  Tahini is sesame seed paste or sesame butter.  You can find it at most health food stores, online, in the kosher section of your grocery store, or ethnic grocery stores.  Don’t be afraid to ask your store manager to carry it.  It is shelf stable, so they don’t have much to lose.  If you can’t find tahini just substitute 1/2 cup toasted sesame seeds.

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