eggplant-hummus

Have you ever had one of those phases in your life when you were trying to redefine or rediscover who you are? That’s me right now. Writing the cookbook was one of the most satisfying and challenging things I have ever done, but it also made me a little fat. Now I’m trying to change that.

I started by walking. Just for an hour everyday. I would drive to BYU, park in visitor parking, and walk as fast as I could to the top of the hill behind the Provo temple. Then I’d sit on the lawn, meditate for about thirty minutes, and walk back to my car. I did this for a few weeks, and then I added weights—just three pound weights in each hand. That slowly changed into walking for most of the way and then running part of the way.

But you may already know, I hate running. Always have. But I don’t know, something is happening to me. I’m actually starting to like it. Just a little, though. Now, since moving closer to Salt Lake City, I live near a great trail and have been running almost as much as I’m walking.

Exercising has somehow changed the way I eat, too. I don’t eat so many cupcakes anymore, and I’ll go several days in a row without eating sugar—a miracle for me.

As with any change for good, I have that nagging angst that if I let up for just a second, I’ll slip back into my old ways. And why wouldn’t I? It’s what I’ve always done in the past. So, I’ve been trepidatious about writing on my blog and posting recipes, knowing that desserts are always most popular. Of course, I can post healthy recipes, and write more about books, but everyone knows it’s the recipes like red velvet cupcakes and raspberry lemonade bars that draw people in. I’m hoping I can find a balance between creating amazing healthy recipes during the week, and then more fun, show stopping recipes on the weekends. What do think? Maybe if you all eat healthy with me, it will be easier for me to stick to it. The true test of a friend is whether or not they’ll go on a diet with you. I’ll try to post delicious recipes, and then you can tell me they’re better than my brownies, okay?

For now, here is a hummus recipe I made, which I hope will serve as a promise of good things to come, even when they’re healthy.

Aubergine is a cooler way to say eggplant, isn’t it? But for the recipe, let’s just call it an eggplant.

aubergine and roasted garlic hummus

1 small eggplant, chopped in 1 inch chunks
kosher salt
freshly ground black pepper
1 head garlic
extra virgin olive oil
2 15 ounce cans chick peas, rinsed and drained
1/4 cup tahini
juice of 1 lemon

1. Place eggplant pieces in a colander and toss with a large pinch of kosher salt. Place in the sink or over a large bowl to drain. Let sit for 30 minutes, rinse eggplant with water, and pat dry with paper towels. Preheat oven to 400ºF. Drizzle eggplant pieces with olive oil, a pinch of pepper, and another good pinch of kosher salt. Roast for 10 minutes.

2. While it roasts, prepare the garlic. Place an entire head of garlic on a 10 inch square of parchment paper set on top of a 12 inch square of aluminum foil. Drizzle garlic with a little bit of olive oil. Gather up the edges of the parchment paper and aluminum foil, and twist it at the top to form a bundle around the garlic. When the eggplant has roasted for 10 minutes, use a spatula to turn flip the eggplant. Place the garlic package right on the baking tray with eggplant, and continue to roast for 30 minutes, or until the eggplant and garlic are tender.

3. Set aside a few pieces of roasted eggplant for garnish, and place remaining eggplant in a food processor fitted with a steel blade. Squeeze roasted garlic from each of the skins and add to the food processor, along with the chickpeas, tahini, a teaspoon of kosher salt, a pinch of pepper, and the lemon juice. Pulse until hummus is coarsely pureed. Place in a bowl and garnish with reserved eggplant pieces, and a drizzle of more olive oil. Serve with slices of zucchini or wedges of pita bread.

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