Before we went to Armenia last April, Doug was determined to try eating eggplant. He'd discussed his eggplant concern with his doctor and after a thorough examination, Doug got an ‘all-clear’ report. The doctor confidently stated, “Eat some eggplant; it won’t kill you. I’ll stake my reputation on it!”
|Mutabbal with Lavash|
Doug valiantly sampled bite-after-bite, recipe-after-recipe. The result: no reaction to eggplant at all! Would he continue to eat eggplant? Possibly, but he won’t go out of his way to ask for it or order it in a restaurant. The important thing is he won’t have to worry that eggplant might be lurking in a recipe, or fear for his life.
1 large eggplant
2 medium cloves garlic, mashed
3/4 tsp. salt
Juice of 1 medium lemon, or to taste
¼ cup tahini (sesame seed paste)
¾ tsp. cumin, optional
3 to 4 Tbsp. water
|Washed and pierced eggplant|
|Eggplant with skin removed|
|Scooped-out eggplant seeds|
|Garlic mashed with salt|
My Observation: I used only half the amount of the tahini-garlic mixture. It would have been enough for 2 roasted eggplants. By the time the eggplant was cooked and the seeds were removed, the amount of flesh was less than I anticipated. I have enough leftover tahini mixture for another roasted eggplant - or - to use in a hummus recipe!