Who takes four days to make baba ganoush? This girl!

I love eggplant. I can eat it straight up roasted or grilled with a bit of olive oil and pepper, or with other veggies in a sandwich or wrap. E doesn’t like sliced eggplant (I know, you’re not surprised). But he does get down with the baba ganoush.

Baba ganoush is something I love to eat in a pita with a bunch of veggies for an easy sandwich. It’s just as easy to make as hummus, but you do need to spend an extra 20 minutes or so to roast the eggplant. So you pop the eggplant in the oven, go watch some “House Hunters” and come back before the homebuyer pick which house they’re finally going to claim (the fixer upper in the suburbs? Really?!).

Don’t be like me and try to slam in the process in between showering, making coffee, and sending e-mails before work. You will get distracted, run out of time, and have a roasted eggplant you don’t actually get into the food processor to make the spread.

I found myself in that exact situation every day this week. I reheated the same eggplant THREE times and never used it because I’d be running late and couldn’t finish the process! But finally, on the fourth try, I did it. I bought a fresh eggplant. I focused. I turned off the tv. I stayed in the kitchen, and by the time I left, we had homemade baba ganoush.

This should only take you about 30 minutes to make. Serve it with pita chips, toasted bread or veggies, or check out what sandwich I made for E in tomorrow’s post.

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