When I got my slowcooker, the intent was definitely hearty one-pot meals–cassoulet, chili, beef stew. But lately I’ve been exploring the world of simpler dishes. I made apple sauce a couple of months ago, which is also a great way to make the entire house smell like apples and cinnamon, if you’re into that sort of thing.
Yesterday, inspired by Big Girls, Small Kitchen’s slowcooker challenge and wanting to use my eggplant before going out of town, I made baba ghanoush. It was easy, came out delicious, and despite it not being traditionally a one-pot meal, I did just scarf down a bowl of it for lunch. As with most of my recipes, this one’s made to be adjusted and not super precise, but here goes:
1 large eggplant
4 cloves garlic
1 Tbsp. olive oil
2 Tbsp. tahini
1/2 lemon juice
1 tsp. tomato paste
1 tsp. salt
pinch black pepper
pinch hot pepper
Cut the eggplant in half, as pictured at right. (Mine’s got a chunk missing from the top. A sandwich needed it.) And then peel it. I did this with a paring knife. Smash the garlic cloves. Put everything in the slowcooker and cook on low for three hours. Mash with potato ricer. You can also use a food processor if you like creamier baba ganoush, but I like it chunky and don’t like washing dishes.
I love, love, love eggplant–I mean, it’s up there with cheese for me–so I’m always happy to have a new way to get it into my face. And this was so absurdly easy to make, it’s likely to become a staple. So thanks, Big Girls, Small Kitchen. And thanks shiny purple veggie.
I will have to try this. My grocery store gets these huge and amazing eggplants and I only have about 10 recipes for them tops. thanks for posting!