It’s a beautiful day. Warm and sunny, a hair over 80 degrees – it’s the perfect day to hide from the sun like a vampire.
In all seriousness though, it is gorgeous out and we did spend some time in the yard before retreating back into the house. Because yes, I do usually hide from the sun like a vampire.
But anyway, this post is not about my pasty white skin. It’s about double dipping – skordalia and babaganoush to be exact!
There are days where I just want simple. Easy prep, easy clean up, no fuss. Then there are days where I just feel like getting involved and apparently, this is one of them. Sometimes it can be difficult, with my husband being unable to eat dairy. So much has dairy in it! Not these.
Speaking of my husband, he will be home late tonight, so I’ve had the whole day in front of me. I defrosted some pork chops for the mister and Little Miss, which I tossed with lemon juice, olive oil and Penzey’s Greek Seasoning, which can go on the grill later.
But dips. The dips make it. I was giving Little Miss lunch when my eyes fell on the potatoes on my counter. Suddenly, visions of skordalia, the lemony, garlicky Greek spread began dancing through my head. Yes, I decided, I could do this.
Just a quick reminder, I don’t post recipes for the most part. I post guidelines. If you can cook even a little, you can do this, I promise!
The Skordalia Guidelines
Skordalia, if you’re not familiar with it, is a smooth potato spread with plenty of garlic and lemon, perfect for serving with bread, pita bread or sliced raw veggies.
- Potatoes (this is a dip, not a size dish, so I found 5 medium potatoes to be just fine), peeled and chopped into 1″ cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon juice, and lemon zest/powdered lemon peel
- 2 cloves of garlic or garlic powder
Remember, this isn’t a recipe, so it’s not exact, but instructions are:
- Boil potatoes until fork tender. Drain, but keep the water in the pot.
- Transfer potatoes to a bowl and mash with a fork. Stir in 2 tablespoons of olive oil, one at a time.
- Salt and pepper to taste. Add 2 cloves fresh minced garlic, or garlic powder to have the flavor without the bite (I used a little over 1 tsp).
- Add 1-2 tsp lemon juice and a little fresh lemon zest or powdered lemon peel, mix.
- One tablespoon at a time, add cooking water and stir in until the dip is smooth and creamy.
- Let chill in the fridge or enjoy warm.
The Babaganoush Guidelines
Or, “Babaganoush – It’s Better Than It Looks”
For this recipe, I use my handy dandy wood chopping bowl and mezzaluna knife. This is also useful for making tuna/chicken salad and anything else you need to chop. It’s a wonderful set and if you don’t have one, you should.
- A normal sized eggplant
- Fresh garlic or garlic powder
- Salt and pepper to taste
- Parsley (fresh or dried)
- Preheat your oven to 400 degrees Fahrenheit; line a baking sheet with aluminum foil. Bake your eggplant for about an hour, or until it can be easily punctured by a fork.
- Remove eggplant from oven, let cool enough to handle. Cut the top and bottom off and use your hands to peel the skin off.
- Place peeled eggplant in chopping bowl and chop as finely or coarsely as you like.
- Add salt and pepper to taste, plus as much fresh garlic or garlic powder as makes you happy.
- Throw in at least a teaspoon of dried garlic, or a nice handful of chopped fresh parsley.
- Stir in mayonnaise (I used 2 teaspoons, but adjust for how much you prefer). Done.
Seriously, it’s not pretty, but it’s really good. Feel free to cook your eggplant on the barbecue for a nice smokey flavor.
This is how we’re double dipping tonight. I’ve got raw veggies sliced for dipping, the pork just about ready to go on the grill, some sliced and seasoned butternut squash to hit the grill with the meat, and “no fail” pita bread from this recipe rising – and yes, they’re rising! I have high hopes these will be nice and fluffy and not terrible little hockey pucks.
Now I just need to keep the toddler busy until daddy gets home.