Baba Ghanouj

Eggplant has never been my thing (as I have posted abut before). Something about the spongy texture throws me for a loop. Honestly, I had only tried eggplant Parmesan and a few roasted vegetable sandwiches before I called it quits. I was “discussing” the fact that our CSA started giving eggplant a few weeks ago and a friend of mine recommended this recipe. Her husband, who will try anything but is relatively picky with what he likes, heard, “baba ghanouj” and couldn’t stop talking about how great it was. I knew I had to try it.


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It was a hit and I think it might replace my hummus on occasion. J liked it too and mentioned it at work once around a jar of pickles in the break room (I guess we aren’t the only ones who have too much produce to eat ourselves). Everyone there started talking about how delicious baba ghanouj is. I feel like a foreigner – am I the only one who has never heard of this? Well, now I have heard it, made it, and tasted it. And now I love it too. This recipe is super simple – I hope you give it a try!

Baba Ghanouj
Recipe from Whole Foods


  • 1 large eggplant, halved lengthwise
  • EVOO for roasting
  • 1/4 cup sesame tahini
  • 1 clove of garlic, finely chopped
  • 1/2 cup parsley
  • 1/4 cup lemon juice
  • 1/2 tsp talk


  1. Preheat the oven to 350F. Line a baking pan with foil and place the eggplant cut-side down. Drizzle with olive oil. Roast for 25 minutes, or until soft.
  2. When cool, scoop eggplant pulp into a food processor. Add the remaining ingredients and process until smooth.
  3. Enjoy 🙂



Swiss Chard Pesto

swiss chard

In case you forgot which green this was, it is this beauty.

Here’s another Swiss Chard and Garlic Scape post for those of you with more than you know what to do with! I had so much food on hand that I ended up freezing this recipe.

Swiss Chard Pesto
Adapted from {neverhomemaker}’s Garlic Scape and Swiss Chard Pesto


  • 5 garlic scapes, chopped
  • 1 cup swiss chard, leaves only
  • 1/2 cup fresh basil, chopped
  • 1 can of white beans, drained and rinsed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Salt + pepper, to taste


  1. Add the scapes, swiss chard, and basil to the food processor. Process until a thick mixture is formed.
  2. While processing, pour in the olive oil and lemon juice. Once relatively smooth, add in the beans and process until smooth. Add salt and pepper to taste.
    At this point you can also add in some fresh Parmesan cheese – I forgot about it, so I didn’t include it in my ingredients.
  3. If you don’t plan to eat all the pesto now, consider freezing it for later. Line a baking sheet (or dish) with plastic cling wrap. Pour the pesto mixture onto the cling wrap and spread out. Place the pan in the freezer, uncovered, for a few hours, until frozen through. Remove from the freezer and cut into 1″ x 1″ squares. Individually wrap with plastic wrap and place into a freezer bag. Keep frozen until use. This portions come in handy for last-minute meal ideas.

garlic scape and swiss chard pesto