Eggplant

Baby Pedersen is the size of an eggplant...or at least that's what the pregnancy website I frequent informed me of today. No wonder I can feel more kicks and bumps--I have a baby in there getting pleasantly plump!

Let your spouse put an ear to your belly -- he might be able to pick up baby's heartbeat (no stethoscope required). Inside the womb, the formation of tiny capillaries is giving baby a healthy pink glow. Baby's also soaking up your antibodies, getting the immune system ready for life outside the womb. Eyes are forming, and baby will soon perfect the blink -- perfect for batting those freshly grown lashes.

In honor of my little eggplant, I share a recipe for Baba Ghanouj. Yum...

3 large eggplant
3/4 cup tahini
1/2 cup lemon juice
2 teaspoons minced or pressed garlic
1 teaspoon cumin
Pinch of cayenne
1 teaspoon salt

The eggplant can be prepared 2 ways:

1. Broil or barbecue the eggplants, turning often, until the skin is blackened and blistered and the meat is tender, about 20 or 30 minutes . Let them cool for about 10 minutes and then peel the skin from the eggplant. Or
2. Bake the whole eggplants in a 350° oven for about 1 hour or until the meat is tender. Cool for about 10 minutes, then peel, or cut the eggplants lengthwise and scoop out the meat.
(To reduce baking time, first cut the eggplants in half lengthwise and place skin side down on a baking sheet.)

Squeeze the cooked eggplant meat to release excess liquid.

Puree the eggplant and all other ingredients in a blender or food processor.
Transfer to a serving dish and garnish with sliced olives and/or fresh parsley if desired. Serve with pita bread wedges, radishes and green onions. Makes 3-4 cups.