Sweet Baba Ganoush

This month I had the pleasure of hosting a meeting for a theater company I am involved with and made some of my vegan middle eastern treats. One of the simplest things I make is my personal take on roasted eggplants with a different twist. While I still make the traditional savory version with tomatoes and  olive oil this sesame based one was received with raves.

Improvisational theater has been for me a form of release and freedom from modern living. Basic structure and form are still there but we are using our skills to create something new and unrehearsed for one time only. It is a reflection of self in a place and moment in time just as cooking is. This eggplant came to be as an exercise in free form, an unplanned extra, created in the spirit of one particular Sunday brunch long ago.

The Secret

1. When wrapping the eggplant in tinfoil make sure it is air tight. This way it cooks perfectly and the flavors stay with it.
2. Tamarindi. Enough said.

What You Need

1 Eggplant (the thinner the better)
3 Tbsp of Sesame Paste
1 Tbsb of Tamrindi Paste
1 Tsp of Brown Sugar
Salt to Taste

What To Do

1. Wrap the eggplant in tinfoil and roast in a 400 F oven for about 1 hour until soft.
2. Unwrap the eggplant and cut it down the middle to let cool for 30 min.
3. Take out the flesh with a fork and discard the skin.
4. Chop up you eggplant on a cutting board. I like it very fine but it depends on your preference.
5. Drain all the liquids.
6. In a large bowl mix sesame and tamarindi paste with sugar until it melts.
7. Mix with the drained eggplant and salt to taste. You might need to add a bit of water for a smoother consistency depending on the fluids left in the eggplant and the type sesame paste you are using.

 What Else
If you are not vegan a spoonful of yogurt with freshly chopped mint can take this in a different but awesome direction.