Baba Ghanouj

By: Co+op, stronger together

Recipe Information
Total Time: 1 hour 15 minutes; 15 minutes active
Servings: 4

The dazzling purple of the eggplant is only skin-deep, as you’ll see by the pleasant cream color of this classic eggplant-based appetizer. Perfect for a party or for everyday snacking, you’ll be shocked at how easy it is to recreate a classic Lebanese Baba Ghanouj with the organic eggplants that are on sale now in our Produce department.

Ingredients

• 1 large eggplant (about 1 1/2 pounds)

• 1 garlic clove, peeled and minced

• 3 tablespoons tahini

• 3 tablespoons lemon juice

• 1 tablespoon olive oil

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• Pinch of cayenne (optional)

• 1-2 tablespoons fresh parsley, minced

Preparation

1. Preheat oven to 375°F.

2. Prick the eggplant in several places with a knife or fork. Place on a baking sheet and roast the eggplant in the oven for 45 minutes to an hour, turning it occasionally. Remove from oven when the eggplant soft and collapsing and the outside is blackened. Place the eggplant in a bowl and set aside until it is cool enough to handle.

3. While the eggplant is cooling, mix all of the remaining ingredients in a large bowl.

4. When eggplant is cool, remove and discard the blackened skin and any excess liquid that has accumulated in the bowl. Mash the flesh with a fork (or finely dice with a knife, add to the remaining ingredients and blend well). Serve with warm pita bread.

Serving Suggestion

Serve this popular dip with pita bread, olives and veggies on Mediterranean mezze (appetizer) platter, or alongside other Middle Eastern dishes like tabouli, fattoush and falafel.

Double Eggnog Spiced Sugar Cookies

This post combines two recipes by Organic Valley and Simply Organic

Recipe information
Total Time: 20 to 30 minutes
Servings: Approximately 2 dozen cookies

This one’s for the eggnog lovers: quick-and-easy sugar cookies flavored with your favorite wintertime beverage. We’ve combined this with a recipe for eggnog frosting too - which is technically optional, but we say go ahead and treat yourself.

Cookies

Ingredients

• 2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/2 cup salted butter, softened

• 1 cup sugar

• 1 egg

• 1 1/2 teaspoon vanilla extract

• 1/4 cup eggnog

Preparation

1. Preheat oven to 350 degrees F.

2. In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, mix butter and sugar until creamy, then add egg, vanilla and eggnog; mix well. When liquid mixture is combined, add the flour mixture and stir until well blended.

3. Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutter. Place 2 inches apart on ungreased cookie sheet. Or roll dough into balls and slightly press on to an ungreased cookie sheet. Bake approximately 8-12 minutes (depending on thickness) or until golden brown on the edges.

Frosting

Ingredients

• 4 oz cream cheese, softened

• 4 oz salted butter, softened

• 1 teaspoon vanilla extract

• 1/4 cup eggnog

• 2 1/2 cups powdered sugar

Preparation

Using an electric mixer or whisk, whip softened cream cheese and butter together. Whip in vanilla extract. Add half of the eggnog and powdered sugar and mix until blended. Slowly add the remaining eggnog and powdered sugar and mix until combined.