More Meat

So basically, I improvised on some homemade baba ghanoush and I failed like above. R and I toured Lawn Guyland a few days ago and stopping at farm stands was a priority. I found these perverted looking asian eggplants so I had to have them. Making the baba was an afterthought. Shoulda been a neverthought.

So, basically, I did all the things you would think was right. I swathed in olive oil, a roasted with mo garlic, and when charred, I scooped out the silky/stringy insides and mashed the hell out of it. Don’t quite have a food processor yet, so I was going for a country look (ugly look). But then, cause I have no self control, I kept adding stuff. And the more I added, the worse it got. Into the baba went salt, pepper, cumin (all good so far), but then I added my weight in lemon. And in the end, an entire bulb of garlic turned out to be way too much for two tiny peeny eggplants.

I toasted some delish bread and dumped some of the baba on the crostini, and topped with pickled roasted red pepper (the best part, by far), served, and watched R out the corner of my eye to see him gag.

What I do wrong, yo?