Charred Eggplant and Tahini Spread

Happy oh-my-gosh it’s Wednesday!

You know, now that we are here, and settled into our temporary home, I kind of figured that the days would go by at a slower pace, and life would, for lack of a better word, settle down.


It seems like I spend the better part of my days dealing with the Austin traffic (I have quickly learned the best/worst times to attempt to go anywhere), running various errands that need to be tended to, cooking/baking (always my personal favorite), and planning out the dinner menus since each.and.every weekend will most likely be spent working at the ranch.

We had an absolute blast last weekend. Alexander learned how to drive a bulldozer, Sabrina was in charge of the “first-aid” station (i.e. the cooler filled with various drinks), and the men tore down over 120 trees, clearing the driveway and most of the space for our home.

My job? Tagging the trees with either green tape (keepers) or orange tape (trash). And of course, standing near the chipper, watching the boys feed the cedar trees in, while inhaling the glorious scent.


Really though, you know what the best part is/was? Watching my children form a strong, unbreakable bond with J, and their realization that they are, in fact, helping to build our home.

Charred Eggplant and Tahini Spread – adapted from Bon Appetit

1/4 cup olive oil, plus more for drizzling
1 large eggplant, cut lengthwise into quarters
Freshly ground black pepper
1 clove garlic, minced
1 tsp finely grated lemon zest
1 tbs. fresh lemon juice
1 tbs. tahini (sesame seed paste)
3/4 tsp ground cumin
Toasted sesame seeds

Preheat oven to 475°F. Place eggplant on a baking sheet and toss with 1/4 cup oil; season with pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.

Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.


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