A Game: Baba Ganoush (Also a recipe!)

Baba Ganoush

Baba Ganoush
a game by Cynthia Saunders and Claudia Alick (1998)

You can play with any number of players. It's a game about making up silly answers quickly.  Much like the game Balderdash. First player begins by asking "what is baba ganoush anyway?" The next answers with authority that it is something that is totally unrelated to what the actual definition of baba ganoush is. The next player counters "I don't think that's what baba ganoush is" they then go on to give an alternate definition that is as unrelated to the two as possible. This continues until someone gives a definition that is so fantastic no one can top it or the players become bored. The final exchange is often "isn't it a dip made from eggplant?" "No. I don't think so." Baba Ganoush can be played using any word as long as all the players have a knowledge of what the word's original meaning is. Baba Ganoush is also a delicious snack.

Example

A: What is baba ganoush?
B: It is a small planet off of alpha centauri
C: I don't think that's what baba ganoush is. Baba Ganoush is the nickname my younger sister gave me after she lost her front teeth and had a lisp.

D: That is a clever answer but I believe you are mistaken.  Baba Ganoush is the smell the flowers give off when you put them in water.

A: Isn't baba ganoush a dip made from eggplant?

B: No, I don't think so.

Make some Baba Ganoush with your own family!

----------------------------

Recipe for Baba Ganoush

Categories: Appetizers, Dips, Vegetarian, Vegan

Yield: 1 batch

1 1/2 lb Eggplant

3 tb Lemon juice

1 ts Salt

2 ts Minced fresh garlic

3 tb Sesame tahini

-- (optional: substitute

-- yogurt or sour cream)

1/4 c Chopped parsley

1/2 c Toasted pine nuts

2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread.  It's also tasty with chopped vegetables.

(Adapted from The Victory Garden Cookbook)

From: The Cook's Garden catalog, Spring/Summer 1993 (page 20)