38.5 weeks pregnant & enjoying my nesting! Bonnie Stern is my new Ina Garten. From my experience so far, her recipes are always great. She does a delicious, velvety butternut squash soup (just froze enough for my whole maternity leave) and an outstanding rib roast. Haven't had a bomb yet. Her book, "Friday Night Dinners", has a lot of comfort recipes that piqued my interest that I have been meaning to make...The recipes aren't time intensive and the book is so well put together with great pics.
This one was simple and delicious. Great appetizer for a holiday meal or as a mezze with flatbread!
2 large eggplants
2 tbsp lemon juice
2 cloves garlic
1 tsp kosher salt
1/2 cup mayo
2 tbsp tahina (optional and I didn't use)
Dash hot pepper sauce, optional (and I am 39 weeks pregnant and am on enough Tums already!)
2 tbsp chopped fresh cilantro (I skipped due to laziness, sure this or parsley would be delicious)
Roast eggplants on parchment at 400 for 40 to 50 minutes until tender or collapsed. You can also put on bbq for 15-20 and turn frequently. Cool.
Place eggplants in a sieve over a bowel and remove and discard skin. Cut eggplants and press out excess liquid.
Mix lemon juice, garlic, salt and mayo. Add tahina and hot sauce if using.
Add in eggplant and sprinkle with cilantro.
Enjoy!
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