They can make us cry and get us all riled up!
How words can transform a list of ingredients and a simple recipe into a wipe.the.drool.off.your.chin.before.anyone.notices type of moment.
But they can also make you laugh out loud.
Like the word succotash.
I don’t know why but just saying that word makes me giggle! Maybe it is because that word simply means a mixture of corn and beans. Or maybe it is the way I say it.
Or how about goulash?
Whoever though of that one to describe a chunky meat, veggie and pasta, stew like concoction, well they should be commended!
And the world wouldn’t be complete without supercalifragilisticexpialidocious (That is totally the correct way to spell it. I know. I Googled it.).
But back to funny food words. And I guess I should say 'fun to say' instead of funny; because these words are just that, fun to say, as opposed to you know, just plain 'ole casserole or bake.
(Not to mention have a great educational history as to where these words came from.)
Have you ever heard of Baba Ganoush?
Come on, just say it…
Now make it into a song…
Baba Ganoush Ganoush (now faster) Baba Ganoush Ganoush (now faster and at a higher pitch) Baba Ganoush Ganoush!
Ok you don’t need to tell me I’m weird.
I already know.
I also know Baba Ganoush is awesome! I have been slightly obsessed with as of late and literally craving it everywakingmoment.
(And then I bust out in song and dance. You know, because it makes me so happy!)
So if you are new to Baba Ganoush Ganoush, it is similar to hummus but minus the chickpeas and made of roasted eggplant. Roasted eggplant that is whipped to smooth perfection and carefully seasoned. A delicious, yet healthy, Middle Eastern spread or dip perfect for dipping veggies or (my carb loving favorite) crackers or Matzo.
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Prep Time: 10 minutes Cook Time: 25 minutes Makes: approximately 1 – 1 ½ cups
1 medium-large eggplant
4 cloves garlic
3 tablespoons olive oil
2 tablespoons tahini (sesame seed paste)
½ teaspoon lemon pepper seasoning
2 tablespoons lemon juice
¼ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt and black, to taste
Preheat the oven to 400.
Cut eggplant in half and rub all sides with 1 tablespoon olive oil. Sprinkle with lemon pepper seasoning. Place cut side down on baking sheet covered with aluminum foil and sprayed with non-stick spray. Place garlic cloves on separate sheet of foil. Drizzle garlic with 2-3 teaspoons olive oil and wrap foil tightly around garlic. Place garlic on baking sheet with eggplant. Roast in oven for 20 – 25 minutes depending on size of eggplant, until the peeling begins to blacken.
After cooking, let cool slightly, then remove peel from eggplant and garlic. Place eggplant and garlic bowl of food processor. Add the tahini, lemon juice, cumin, paprika, remaining oil, salt and black pepper. Pulse several times or until mixture forms a paste.
Can be served immediately, but best served after refrigerating for 2-3 hours. Serve topped with fresh herbs, a drizzle of olive oil or a dash of paprika. Can be served with crackers, toasted bread or fresh veggies.
Adapted from Sunflower Supper Club as seen on Tasty Kitchen