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AUGUST 16, 2008   More below: SIGN | EUROPE TRIP UPDATES

Three eggplants on the grillEggplants meet their fate

Ever since my first attempt at making baba ganoosh last fall I've thought about using my own eggplants, and Friday was the day. First I poked a few holes in them with a knife, then put them on the grill, where they'd stay until soft and charred.

Actually only two of the eggplants are from my garden. The one that looks sort of like a purple acorn squash is from CityFresh last week.

I used the recipe in Joy of Cooking, which was easy and good. It was not much different from my earlier recipe from Epicurious.com. I may have gone overboard with garlic, however, making the baba a bit too spicy.

Plate of baba ganoosh garnished with parsley, set on checked tableclothI tried to get as close as possible to the way they serve baba at Nate's Deli, the best I've ever tasted. I sprinkled paprika on top and added a drizzle of olive oil and a little parsley. Not too shabby. I'll just scale back on the garlic a bit next time.

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Sign of the times

Hand-stenciled sign showing gas pump and man with gun to his headThis handmade sign attached to a pole in Cleveland's Tremont neighborhood is a pretty good commentary on the situation we're in right now.

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