Recipe: Roasted Garlic Babaganoush
I had the pleasure of meeting someone over a month ago, whose humility and grace remains with me still. A fellow traveler on the road of self love, she asked the question “why is it that we are so quick to believe the negative things people say about us and so quick to write off the positive ones?” Like a detective looking for clues, we collect the evidence that supports our beliefs.
It got me thinking, not just about what I’m quick to believe about myself without evidence to back it up, but what I’m quick to believe about others as well. I was recently humbled when I indirectly implicated an acquaintance for something of mine that had gone missing, only to find the very object in question amongst my things minutes later. Rather than take some time, examine the evidence, and then form a conclusion, my mind instantly jumped to think the worst about that person. I felt horrible.
If we give others, as well as ourselves, the benefit of the doubt and allow for human fallibility or a simple misinterpretation of facts, we find we become much more conscious and neutral in how we approach such matters. When we can hold this space, we treat unsubstantiated beliefs with compassion. When all of the evidence eventually comes to light, this consciousness enables us to evaluate with clarity and choose our actions and our words with care.
What assumptions are you making, both about yourself and of others? Are you collecting objective facts, or are you jumping to a belief and looking for the evidence that supports that belief? Take time to consider where your mind wants to go and open it up for other truths to present themselves.
I like hummus, this is true. But give me babaganoush and the scale is instantly tipped! We had the ingenious idea to have a Mediterranean night, and so I of course got busy on this creation, which was voted “the best babaganoush of my life” by those seated ’round the table!
Roasted Garlic Babaganoush
2 medium eggplants
1 head of garlic
1/2 cup tahini
juice of two lemons
2 tsp sea salt
2 tbsp olive oil + drizzle for garlic
dash of chili powder
dash of cumin
1. Poke holes in your eggplants with a fork and roast for 1 hour at 350 degrees, until collapsed. At the same time, slice off the top of the head of garlic, place it over foil, and drizzle with olive oil. Wrap foil around garlic and roast with the eggplant (about an hour).
2. Once done, allow garlic to cool, then squeeze out the goods. In a food processor, add the eggplant (I like mine skin and all, but you could just scoop out the pulp) and garlic, and blend together with the rest of the ingredients. Do not add more than a pinch of cumin, or its flavour will dominate. Remove and refrigerate until serving. Adjust salt to taste, but babaganoush should be on the saltier side.