Saturday, December 4, 2010

Winging it with an eggplant

This dish was going to be just baked eggplant, but then I started adding onto it, and the result was essentially a baba ghanoush.  It looked quite unattractive, but I thought it tasted great.  This dish works well alongside pasta.  Sorry for the lack of measurements in the recipe....

Tangerine-turkey baba ghanoush

1 large eggplant
1 tangerine or clementine
Some ground turkey
Olive oil
Salt and pepper

Chop the eggplant into small pieces; in a baking dish, season with salt and pepper and drizzle with olive oil.  Bake at 300degF until dry and starting to wrinkle, anywhere between 45 min and 1h.  Puree most of the eggplant along with some yogurt (I used just enough to make my blender blades turn).

Peel the tangerine/clementine and pull off as much of the white spongy stuff as possible.  Cut each segment into at least two pieces.  Heat a little bit of olive oil over medium heat and then cook tangerine segments, smashing them with a spatula to release and the juice.  Once the juice has thickened to a syrup-like consistency, add the ground turkey and fully cook.  Finally, add the eggplant/yogurt puree and the rest of the eggplant pieces, mix thoroughly, and serve warm.