Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush

Leave a comment

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

9-28-15 (104)

9-28-15 (157)

9-28-15 (131)

BathingandthesinglegirlCover

vromans back

31 years ago today – I moved to Los Angeles intending to establish residency & go to a state school (UCLA) for film – hoping to one day direct. I was 19 & did not know anyone else in LA – and – I had never driven a car (and lived here for 2 1/2 years without car or even a driver’s license) and lived for the first week in a creepy, rent-by-the-week motel on Whitley just north of Hollywood Blvd – until I found an apartment at Sunset & Normandie – where I lived for the next 4+ years. 19 and alone – very far from anything familiar and, apparently iron-clad balls because I can’t imagine being that brave now.  And to be honest – I cried almost every day for the first year & had to deflect my mother’s repeated offers to fly out here, pack me up & move me back home.  Honest to God – I have no fucking idea what I was thinking or how my mother let me go in the first place. I look at my friends’ kids who are at or near that age & cannot imagine sending them off to a seedy big city (which Hollywood really was in 1984) – 3000 miles away. I am very, very proud of my 19-year-old self & what that kid pulled off – through sheer willpower. I wish I had the nerve & gumption now that I had then. I am very grateful to live in LA. It is a great town – despite what the haters will tell you. So, anyway – happy anniversary to me & my youthful courage.

See Los Angeles in all its coolness!

Below are some images of me from that general era.  Notice the shaved sides in the top picture that I tried to mask with bangs in my first ever headshot – just below it.  Little did I know that the edgier me was going to be the key to my ever working as an actress.  Conformity – or my attempts at it – fooled nobody.

9-29-15 (4)

9-29-15 (5)

9-29-15 (6)

9-29-15 (7)

Burnt-Eggplant-(2)

So – onto this gorgeous recipe!  I saw it on The Iron You (seen in their photo above) and could not resist the chance to photograph something so gorgeous.  I made a few minor tweaks – in the interest of it being vegan & a little less caloric – but it is really their recipe – and is is CRAZY delicious!   As The Iron You states – “The end result is an addictive, creamy, smoky, tart, sweet, salty, and aromatic dip/spread/salad.  It can stand on its own as a dip or condiment or as a side to meat or fish or it can be served as a refreshing Middle Eastern inspired salad.”

Funny that I often co-opt Iron You recipes because their primary focus is a Paleo diet which – in reality – is almost the opposite of my focus – a vegan diet.  But they use lots of veggies & their photographs (like that one just above) are so inspiring – I am a big fan!

9-28-15 (91) 9-28-15 (127)

This is easy & requires no special tools.  I used a food processor but out of laziness – not need.  Chopping the mushy eggplant would be almost as easy by hand.   It is basically a fancified hummus – but using eggplant rather than chick peas.  I think it is virtually guiltless – as far as calories & it really does have a complexity of flavors that is delightful!  And just LOOK at it!  Can you imagine a pretty holiday appetizer?

9-28-15 (141)

Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush

Serves several as an appetizer served with pita wedges

INGREDIENTS

1 large eggplant

1/3 cup tahini

1 TBS plus 1 tsp fresh lemon juice

1 tsp agave nectar

1 garlic clove – minced

3 TBS chopped parsley

1/2 large pomegranate

1/2 cucumber – peeled, seeded & diced

Sesame seeds

S&P

More parsley & maybe olive oil for garnish

9-28-15 (3)

9-28-15 (6)

9-28-15 (16)

9-28-15 (85)

9-28-15 (105)

DIRECTIONS

Roast the eggplant by placing it directly on a burner over a high flame.  You might want to protect your stove with foil – but I didn’t.  Turn frequently – and don’t walk away from it – lest it catch fire.  This should take 10-15 minutes & the skin should be charred almost all the way off & the flesh of the eggplant should be soft.  Allow to cool & then rub off the burned skin & stem top under cold, running water.  Allow to drain in a colander for 30 minutes.

Get the seeds out of half the pomegranate.  HERE are some tutorials showing how to do that.

If you do not have a food processor – chop the eggplant as finely as possible.

If you do have a food processor – pulse the eggplant a few times.

In either scenario – then mix/pulse in the tahini, lemon, agave, garlic & parsley.  Then fold in the cucumber & 3/4 of the pomegranate seeds.  Season with S&P.  Salt adds depth to this so definitely use some.

Garnish with the remaining pomegranate seeds, some chopped parsley & some sesame seeds.  Traditionally – olive oil is drizzled on top but I see no need to add those calories.  Knock yourself out if calories are of no concern to you.

9-28-15 (96)

9-28-15 (102)

9-28-15 (108)

9-28-15 (111)

9-28-15 (154)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s