With Several Varietal of Aubergine, What Ever is an Italianate-Vegan To Do?

Perhaps the final eggplant harvest of 2013.

These pretties were slow-roasted with garlic and whipped up with a few drops of liquid smoke, two scoops of tahini, the juice of two lemons, sea salt, cumin and love.

Grandparents have difficulty trying something called “babaganoush” for the first time, so let’s just say it’s “roasted eggplant dip”.

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