Melitzonasalata (Eggplant Dip)

Every year, the whole family gets together for Christmas.  And I mean the whole family.  Both sides. Upwards of fifteen people.  The good, the bad, and the ugly.

After eating ourselves into a food coma on Christmas Eve and Christmas Day, we pretty much live on leftovers…and then we go out to dinner…..all fifteen of us.

It is sort of like a traveling circus.  Only more disorganized. And without the big top.

First, we pile as many people as we can into each car, after debating who needs to sit where depending on who has their, A. foot in a cast/boot/wrap, B. arm in a cast/sling/wrap, C. cane/crutches/wheeled device D. who can fold themselves into a pretzel and climb into the third seat of the SUV and still be able to get out when we arrive at our destination without benefit of the jaws of life. Definitely a clown car.

Then, we swarm the hostess stand at whatever place was foolish enough to book us, and create general chaos until we are led to the table where we create specific chaos.

We try to go with a “sit wherever you like” policy, which means it looks like a bizarre game of musical chairs as the kids insist on sitting next to certain people (almost never their parents), and then we have to figure out who needs to have an end seat or a seat with arms or who can’t sit in the middle of a bench or in the corner because they will never make it out alive.

At some point, it becomes too much for someone and they assume the role of ringmaster. “You sit here, you sit there, we need both sparkling and still water, and one of every appetizer on the menu.”  Ladies and gentlemen, boys and girls of all ages, welcome to the main event!

Last year, it was a greek restaurant, where I’m pretty sure we are never welcome again.

We had a newbie waiter who was overwhelmed to say the least.  The appetizers were jumbled, meals came out at different times, people got meals meant for other tables, and at least one meal didn’t show up at all.  The poor guy didn’t realize how close he came to being the audience volunteer for the blind-folded knife thrower. Although, by the end of the night, I’m pretty sure he felt like he had jumped through a few rings of fire.

Eventually, we all piled back into our respective clown cars and let the poor guy have his nervous breakdown in peace.

I did manage, somewhere in the chaos, to eat the eggplant dip, which is one of my favs.  I like to mix it with hummus to soften the taste and add a bit of protein.

Ingredients:

• 2 large eggplants
• 1 clove garlic
• 1 teaspoon lemon juice
• 1/2 cup chickpeas, rinsed
• 2 teaspoons olive oil
• 1/4 of a yellow pepper
• 3 mint leaves
• 1 teaspoon fresh oregano leaves
• salt to taste

Directions:

1. Heat the oven to 400.  Wash the eggplants and prick several times with a fork.  Place on a lined baking sheet and bake for 40-50 minutes, turning over every 15 minutes till tender and starting to collapse.  Remove from oven, cut open and allow to cool.
2. Scoop out the  eggplants and measure out 1 cup.  If you use the seeds, the dip will turn out a very dark brown, without the seeds, it is a much lighter color.  Personal preference. Another option is to remove the seeds and set them aside, then lightly mash them and add them back in after the mixture comes out of the blender.  Put the eggplant in a blender and add the garlic, lemon juice, chickpeas, oil, pepper, mint, oregano and salt.  Puree till desired consistency is reached.
3. Serve with a pita that has been brushed with olive oil, sprinkled with a bit of salt and dried oregano and warmed gently in the oven.

Enjoy!