Last night I got a request from one of my favorite ladies from my CrossFit box. She was looking for a spicy eggplant recipe. The first thing that came to mind for me was a spicy baba ghanoush so this afternoon I hit the kitchen for a few minutes, worked for 30 minutes while the eggplant roasted, then went back in for a few and came up with this.
Enjoy it, Judy!!!
Preheat oven to 400
Prick eggplant on all sides and place in the oven on a cookie sheet to roast for 30 minutes
Prick jalapenos and place on the same cookie sheet when there are 10 minutes left on the eggplant
At 30 minutes remove eggplant and submerge in cold water (a bowl or CLEAN sink)
Skin the eggplant and place in a bowl (if using an immersion blender) or blender
Remove jalapenos and remove the stem of one, Add the ENTIRE Jalapeno to the same bowl/blender. If you prefer to split it open and remove the veins and seeds for less spice.
Add all remaining ingredients
Blend until smooth
Enjoy with carrots, pepper sticks, celery, or in the words of Fancy Nancy, other crudites….