No, the title of this post does not refer to me and Mark. Nor Gomez and Torticia. No, in fact I made two dips for dinner tonight: baba ganoush and smoky herbed bean. Why? Who knows. Tonight’s dinner was all over the place. I had some eggplants from the farmers market I needed to use. I also wanted to clear out some of my dried beans because I’m expecting a shipment from Rancho Gordo next week. There were frozen falafel in the freezer. Frozen naan. More vegetables from the farmers market. I even made Mark some barbecued seitan. Somehow it all seemed to work together, though.
2 smallish or 1 large eggplants (about 1 pound)
3 Tbsp lemon juice
1 Tbsp tahini
1 small clove garlic, minced or pressed
1/2 tsp smoked salt (or to taste)
Preheat the oven or toaster oven to 400 degrees Fahrenheit. Prick the eggplants all over with a fork.
Roast eggplant for about an hour, or until very soft, turning every 15 minutes or so.
They will have caved in on themselves.
Mince or press the garlic. This is waaaay more than you need; I was making several dishes requiring garlic at the same time.
Juice a lemon.
When the eggplant is done, let cool until it can be handled, then peel it and put it in a food processor or blender with the rest of the ingredients.
Process until smooth.
Makes about a cup, maybe a little more.
Smoky Herbed Bean Dip
8 oz dried white beans (such as cannellini), soaked (speed soaked is okay), or 1 can of beans
1 clove garlic, minced or pressed
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dried parsley (a couple tablespoons fresh, minced, would be even better)
1 tsp smoked salt
1/2 tsp smoked pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano (or 2 tsp fresh)
1/2 tsp dried rosemary (or 1 tsp fresh)
Cook beans until very soft – I used my pressure cooker. Drain beans and place in a food processor or blender with the rest of the ingredients. Process until smooth.
Garnish with vegan “bacon” bits, and/or drizzle with additional olive oil, if desired.
Here’s everything, minus Mark’s bonus barbecued seitan. I also made yellow wax beans. In retrospect, those falafel don’t make for a very appetizing photograph.
I want to keep you posted on Rica and Rowena Raccoon, but it is very, very, very hard to take a picture of active raccoon kits, especially with an iphone. This is the best I could do. They are waiting to be fed. Next time I’ll wait until after I feed them and they are at least a little quieter!