I’d like to dedicate today’s post to my recent
obsession love with Greek food. Ever since I moved to the West Loop a year or so ago, I’ve been trying out various spots in nearby Greektown. How could you not? It’s only a few blocks from my place, the food is fresh and incredibly affordable and it’s a great change of pace when your looking for an alternative to restaurant row. Ok, if I’m being honest, there was a stretch there where my boyfriend and I rotated Greek restaurants each Friday for the better part of a month. It’s becoming a problem. An awesome one.
My name is Sarah and I’m obsessed with Greek food.
And if I’m being completely honest, narrowing my obsession specifically to Greek food would probably be limiting as I’m pretty much in addicted to any food that originates anywhere off the Mediterranean sea. Who am I kidding, land-locked places to. If it involves pita, chickpeas or feta there’s a pretty good chance I’ll devour it. I eat hummus nearly every day for lunch and I just earned a free meal from the mezza grill in the shops at northbridge last week thanks to my frequency of falafel over the past month. Winner!
Whenever we visit one of the Greek restaurants in my neighborhood, we like to start with the cold spread sampler. It’s typically an assortment of just that. Cold spreads. Everything from tzatziki to hummus, spicy feta (Tirokafteri) to roasted eggplant (Melitzanosalata) and assorted olives, grape leaves and cheese. As I was brainstorming ideas for dinner this weekend, I realized that I had several accompaniments already in my fridge. We grilled up some greek-style turkey burgers and zucchini and served it with homemade pita chips and tzatziki. I bought eggplant that week so I opted to make a middle eastern version of roasted eggplant dip, Baba Ganoush if you will. And no it’s not just the nickname for Vince Vaughn’s character in Wedding Crashers. Although the reference is at least worth revisiting for a scene.
Baba Ganoush is easy to make. And tasty. If you’re as obsessed with middle eastern/Greek food as I am OR you’re just looking for a good dip alternative this summer, try this. And then try not think about the movie every time you dip. Dare ya.
Roasted Eggplant Dip
- 1 large eggplant
- 1 clove garlic
- 1 tsp salt
- 1/4 C fresh parsley
- 2 Tbl tahini
- 3 TBL lemon juice
- pinch cumin
- <1 tsp greek olive juice or caper juice for more sour
Preheat oven to 450 degrees.
Prick eggplant with fork. Place on foil-lined baking sheet and bake for 15-20 minutes or until inside is soft. Let cool.
Peel eggplant and add to food processor along with garlic, salt, tahini, parsley and lemon juice. Process until smooth. Add cumin, caper juice and salt and pepper to taste.
Serve with homemade pita chips (375, olive oil, salt and pepper) and try not to eat the whole bowl in one sitting.