Roasted local eggplantRoasted local eggplant
TahiniTahini
Chopping the garlicChopping the garlic
The fist of Como Homestead. (Crushing the garlic to remove the peel.)The fist of Como Homestead. (Crushing the garlic to remove the peel.)
Homegrown garlic. German extra hardy.Homegrown garlic. German extra hardy.
Local baba ghanoushLocal baba ghanoush
  • Roasted local eggplant
  • Tahini
  • Chopping the garlic
  • The fist of Como Homestead. (Crushing the garlic to remove the peel.)
  • Homegrown garlic. German extra hardy.
  • Local baba ghanoush

Last weekend I bought local eggplant from Wilson’s. We are big fans of hummus, so I wanted to try my hand at making baba ghanoush.

The good news: my amazing Vegetarian Cooking for Everyone cookbook of course had a great baba ghanoush recipe (because it has a great recipe for everything). The bad news: Deborah Madison says that eggplant can become bitter if it is not very very fresh, and has been stored for too long. After all the effort of making the baba ghanoush (and using homegrown garlic), it was bitter. Way bitter.

It was so almost amazing, I wanted to love it. It had a great texture, but it was so bitter, and I couldn’t find a way to rectify it. We still ate it, but it was out of devotion to the time spent and the local foods put into it, instead of a love for the food.

I would make it again only if a) I grew the eggplant and knew it was freshly picked, or b) purchased the eggplant locally and knew it was freshly picked. The eggplant I used WAS local, but who knows how long it sat at Wilson’s before I purchased it. Bummer. Next time, ask first.

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