So it might appear that I was setting up an old-fashioned Western showdown, complete with spurs and sagebrush (and maybe a few tumbleweeds for good measure) when I selected our dinner tonight: Chickpeas in Eggplant-Tahini Sauce from The Vegetarian Times Complete Cookbook.
If we want to skip directly to the fairy tale ending, it was Mister waiting impatiently to eat and then having seconds while stating with enthusiasm how good dinner was.
If you'd like to know how I did it, keep reading - I'm full of devious schemes to deceive my husband and make him eat everything he hates.
Not really, actually.
My "trick" was simple: Baba Ganoush. This hummus look-alike even had Angst begging for a taste when I set down our bowls and garnered an emphatic thumbs-up from Mister. I whisked about 4 oz of this roasted and pureed eggplant dip into the tomato-tahini sauce, along with two huge and unnecessary cloves of garlic and possibly a tad too much salt. I would like to apologize in advance to my new hires and any colleagues who visit me in my sequestered station tomorrow - I fear I will smell like garlic into the first part of next week. Sexy.
In addition to the chickpeas and kind of in place of the eggplant cubes, I thought julienned carrots would make a nice addition and round out the meal's nutrition profile. Okay, I also wanted to play more with my newest kitchen gadget. I do think they made the meal more attractive, though, than a saute pan full of chickpeas simmering in a chunky, gooky sauce.
To go alongside (and on top of) dinner, I made this simple salad of marinated tomatoes and cucumbers. It was much better tasting than I thought it would be (since I don't normally care for raw tomatoes) and it was so pretty, with flecks of chopped fresh parsley sprinkled throughout.