My senior year of college was a scramble to cram as much of the “college experience” into my days as possible. This involved a lot of assisting— I was an assistant music director at the radio station, a teaching assistant for a creative writing class, and an intern for a professor finishing his first book. I sang in a co-ed a cappella group (let’s keep that piece info just between us, though), and I held down a coveted job as Subway Sandwich Artist to help fuel my addition to overpriced coffee and clove cigarettes. Fifteen hour stretches would go by with only a few minutes to stop by my on-campus townhouse to switch books or change into my work uniform.
This year of limited time and funds lead to an equally limited diet. I existed on frozen pierogies and Subway sandwiches, but I would occasionally indulge with baba ghanouj from the Mediterranean Bar at the local supermarket. After days of running around, I would find a moment to pull out some pita bread, sit down on the couch, and enjoy bad television and an eggplant spread.
Despite my love of baba ghanouj, I didn’t try making it until this afternoon when I found myself with two beautiful eggplants and a bit of time. Here’s the simple recipe: » Read the rest of this entry «