We visited friends in Naples this past weekend and had a lovely time. We shopped and talked and laughed and shared some good food. We drove to Goodland and had lunch at The Little Bar. We have been there many times in the past and it was nice to take a little trip down memory lane.
Jack had conch chowder served with a generous splash of sherry. We all had fried oysters but I was talking so much I didn’t take pictures!
My friend made Baba Ghanoush. It was wonderful. Jack and I made it yesterday. Yum.
Today’s lunch below.
I made a plate with spring greens, heirloom tomatoes, leftover asparagus and Baba Ghanoush with torn pita bread. I found the recipe for this wonderful eggplant creation in a Williams-Sonoma cookbook called Small Plates by Joanne Weir published in 1998.Baba Ghanoush
- 1 large eggplant
- 1/4 cup tahini, plus a little more if needed
- 3 garlic cloves
- 1/4 fresh lemon juice, more if needed
- 1 pinch ground cumin
- salt, to taste
- 1 Tablespoon good olive oil
- 1 Tablespoon chopped fresh parsley
- 1/4 cup kalamata olives
- Pita bread
The recipe suggests serving at room temperature. We ate it right out of the refrigerator. We also made the day before so that the flavors really had a chance to blend. Should serve 6 as an appetizer.