It has such a mild flavor. I don’t think I’ve figured it out yet, but I like it. Here it is on two sandwiches and then tried as a sort of “dressing” on a tiny frisee salad. The dressing has potential. The others were good too, but the babaganoush mostly just added a buttery taste. And nutrition! Eggplant is good for you. Unless you are macrobiotic but that aspect of macrobiotics is weird.
Recipe: frisee with babaganoush
1.gather your frisee, however much you’d like. I can eat a lot at one time. Though that is not pictured below, because this was the last of what I had.
2. drizzle a little olive oil, or another kind of mild oil (actually maybe sesame oil would be really good! it is not a mild oil though, so whatever, any kind of oil). Add some apple cider vinegar. You are not trying to create a normal salad dressing. You want it tipped in the vinegar direction. just a tiny bit of oil, more vinegar, more acidic.
3. because then you put spoon some babaganoush on top, which is buttery and oily…
4. mix it up, or eat it with the babaganoush as a topping.
*don’t shy from mixing it with your hands at any stage
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