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Baba Ghanoush

Miss Rae has a language all her own.


For awhile there we thought she was French. She did this weird thing with the end of her words where she’d leave off the last letter.

For instance, she was always requesting “toileh papeh”. And if you’re French and you’re reading this and you’re offended, I’m sorry. My only experience with the language is listening to J Man’s iPad. He set one of the games to French instead of English and no one knows how to change it back.


Her latest thing is adding additional syllables to words. For instance, “doctor” becomes “doc-a-tor”, “tractor” is morphed into “trac-a-tor” and…




I made Baba Ghanoush a few years ago. I didn’t cook the eggplant. Fool! It was disgusting.


This time I wisened up and in all reality, just substituted my roasted eggplant for the chickpeas in my hummus recipe.


Winner, winner chicken middle eastern dinner!

Make sure you serve this with with crack-a-ters, per Miss Rae’s request.

Follow up: Last night we were playing restaurant. Miss Rae had “cooked” me something and I asked her how much it was.

Her response? “Two pounds”.

I’m thinking this girl belongs in Europe.

Baba Ghanoush

1 eggplant
2 TBS olive oil
2 TBS tahini
2 garlic gloves
1/2 tsp cumin
Juice of 1/2 lemon
Salt and pepper to taste.


Slice eggplant in half lengthways. Roast in a 400 degree oven for 30 minutes or until tender. Let cool. (I did this the night before).

In a food processor, combine eggplant with additional ingredients. Pulse to desired consistency. Serve with veggies, pita or crackers.

Submitted to Meatless Mondays A-Z

Better With Veggies

One response »

  1. I’ve always wanted to try Baba Ghanoush. Good idea substituting the chic peas in!


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