Chunky Baba Ganoush

Perhaps I should have started with this classic for my series eggplant recipes, but this seemed like a good choice to share on Sunday, when so many of us are gathered around the TV to cheer on the Packers (or some other team, if you must) and stuffing our faces with snacks. If you're putting out a spread, it's nice to have something to balance out classic snacks like pizza and wings and accommodate any vegetarians, vegans, or healthy eaters you may have at your party (a real consideration in Madison). I ate this dip as an afternoon snack with crudites, but I'd be proud to serve it with veggies or pita chips for the game.

There's nothing too exotic about the base of this baba ganoush, which starts with the classic combination of eggplant, tahini, garlic, salt, and lemon juice and the frequent addition of fresh parsley. Where it goes a touch off the beaten path is with the addition of smoked paprika and the inclusion of the eggplant skin. Traditionally the flesh of the eggplant is scooped from the skin after roasting and the skin is discarded, but I hate the thought of throwing that nutritious, beautiful purple skin away when it only serves to give the dip more texture and flavor. (It also doesn't hurt that it's easier to just give it a rough chop and toss it all in the food processor.)

Creamy, earthy, herby, and smoky, this easy dip is is worth making whether to feed a crowd for an afternoon or just one with a week of healthy snacks.

Chunky Baba Ganoush
makes about 1 1/2 to 2 cups

1 pound eggplant (1 medium to large or multiple small eggplants)
1 to 2 cloves garlic, minced or pressed through a garlic press (to taste)
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice

Smoked paprika (optional), to taste

1. Preheat oven to 400 degrees F.

2. Cut the stem and bottom ends off the eggplant and halve lengthwise. Score the flesh as deep as possible without cutting through the skin. Cut diagonal lines about an inch apart, then turn the eggplant around and repeat so you have a diamond pattern.

3. Brush the eggplant flesh with olive oil and place face-down on a baking sheet. Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered (this will be shorter if using multiple smaller eggplants). Allow eggplant to cool briefly, then cut into large chunks and transfer to a food processor. (Alternatively, you can scoop the flesh out with a spoon, but I prefer to keep the nutrition and texture the skin provides).

4. Add remaining ingredients to the eggplant and pulse to desired texture. Taste and season with additional salt, if desired, and garnish with additional parsley.

Guacamole Three Ways

With Cinco de Mayo coming up this Wednesday, many people will be scarfing down fake and authentic Mexican food. My personal source for Mexican recipes is Rick Bayless, and in particular his cookbook, Authentic Mexican. While the recipes in there an undeniably authentic and delicious, many require you to spend all day in the kitchen, something I enjoy, but don't always have time for. When I don't have hours to spend in the kitchen, I go to Mexican Everyday, which is full of delicious recipes that can be accomplished in not too much time and are still pretty authentic, even if they do have a few shortcuts.

I opted for the luxurious guacamole, without raw tomato. It was fantastic, better than anything I've had in a restaurant, probably mostly by virtue of the fact that I made it and ate it immediately. That, and any recipe from Rick Bayless is probably going to be amazing. I see a lot more fresh guacamole in my future.

Guacamole Three Ways: Simple, Herby, and Luxurious
from Mexican Everyday by Rick Bayless

2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press
Salt

To make it herby, add:
2 T. chopped cilantro
1 T. fresh lime juice

To make it luxurious, also add:
Fresh hot green chile to taste, finely chopped (such as 1 serrano or 1/2 to 1 jalapeno)
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, then pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

2. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any of the other sets of ingredients you've chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.)

3. Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably for no more than a few hours.

Classic Hummus

Hummus is my dip of choice for veggies. Ranch dressing and sour cream-based dips are good, don't get me wrong, but hummus is so much healthier and has a much more interesting flavor. It's so simple that I thought it was about time to try making it myself. I also got a new KitchenAid food processor last week and this is a great recipe to test it out. Roasted red pepper hummus is my favorite, but I always like to start with the basics. This recipe couldn't be easier, so there's really no excuse to buy it from the store anymore.

This hummus is a little thinner than I like; next time I'll probably use 3/8 cup of olive oil instead of the full 1/2 cup. This is a recipe where the flavor of the olive oil really comes through, so don't skimp on quality. Tahini (sesame seed paste) should be available in the ethnic food section of most grocery stores. It is somewhat expensive, but it doesn't take very much to add that wonderful sesame flavor. In the future I plan on adding other ingredients like roasted red peppers or olives to make the hummus a little more interesting.

Classic Hummus
from Food and Wine

1 c. cooked chickpeas, drained
2 large garlic cloves, chopped
2 T. tahini
Juice of 1 lemon
1/2 c. extra-virgin olive oil
Salt and freshly ground pepper


1. In a food processor, puree the chickpeas, garlic, tahini and lemon juice. Gradually add the olive oil until incorporated. Season the hummus with salt and pepper and scrape it into a bowl. Refrigerate until ready to serve or use.