Passing of the Summer and Baba Ghanoush Recipe

The little songs of summer are all gone today.

The little insect instruments are all packed away:

The bumblebee's snare drum, the grasshopper's guitar,

The katydid's banjo, the cricket's violin,

The dragonfly's cello have ceased their merry din.

Oh, where is the orchestra?  From harpist down to drummer

They've all disappeared with the passing of the summer.

~ by Rowena Bennett

Buying school supplies, textbooks, readers, and organizing my children's daily school schedule...sigh.  Summer is coming to an end.  And I feel rather  purplish like this eggplant;  sad to see summer passing, but I suppose all good things must come to end.  Read more about this beautiful fruit/berry/night shade vegetable and recipes from Miss Sophie's weekly food column on Savannah Morning News......click here.  

BABA GHANOUSH
Recipe by Miss Sophie
Used with Permission

2 medium eggplants, approximately 2 pounds

Salt & Pepper to taste

1/3 cup lemon juice

¼ cup tahini (Sesame Seed Paste)

1 tablespoon parsley, chopped fine

1 teaspoon cumin

1 teaspoon paprika

2 tablespoons olive oil

2 cloves garlic, minced

Pre-heat oven to 375 F. Grease a 10X13 cookie sheet with cooking spray

Peel & slice eggplant. Salt both side of eggplant slices and place in a colander over a bowl, set aside for 30 minutes then rinse well and pat dry. Lay slices in a single layer on a greased baking sheet. Brush each slice with olive oil. Roast eggplant in oven for 10-15 minutes or until soft. Remove from oven and allow to cool completely.

Drain any liquid that may have accumulated from the eggplant. Process eggplant in a food processor until smooth. Add lemon juice, tahini, parsley, cumin, paprika, olive oil and garlic to eggplant puree and process until well blended. Pour into serving bowl, sprinkle with fresh parsley and serve with pita chips.

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