i would say no...different?...well, a little...still good?...oh yea!

ORIGINAL

revised version...

2 small or 1 large eggplant, cut ends off, keep skin on, cut into 2 inch chunks

½ onion, peel and cut in chunks just as eggplant

3 garlic cloves, smashed a little and peeled

1 yellow pepper, cut in chunks just as eggplant

3 tbsp olive oil

½ tsp salt

2 tbsp tahini (sesame paste)

Juice from one lemon

1/4 cup stock, veg or chicken

1/2 cup brown rice (dry)

1/2 cup shelled edamame, fresh or frozen

salt and pepper to taste

preheat oven to 375. spread out veggies on sheet pan, drizzle with oil and sprinkle with salt, toss to coat. Roast for almost an hour, until veggies are browned and tender.

While veggies are in the oven, cook rice and edamame. I used brown basmati rice.  it cooks for about 40 minutes on low, covered and simmering at a 2 to 1 ratio of water to rice. I added the edamame to the rice pot about half way through and cooked them together.  this allowed the edamame to steam while the rice finished cooking.  

When veggies are done, set aside and allow to cool for 10-15 minutes. Place all veggies in food processor along with tahini and lemon juice. Turn on low and stream in stock until it is a smooth, homogeneous mixture.

Place rice and edamame on two plates/bowls and top with the revamped baba ganoush.

as you can see, there wasn't too much difference here.  the main revision was the addition of tahini and the absence of the white beans and spices.  i personally like the addition of the white (cannellini beans) because it gives it a very smooth, creamy texture.  the tahini gave it more of a "sticky" texture.  i also prefer the baba ganoush as a pizza sauce rather than a topping for rice and beans.  again, i saved some of it for dip for raw veggies because it was too much for two servings! 

mix everything together so the flavors of baba ganoush are all throughout rice and beans.

this recipe was still very good...i just prefer the original!



i had a packed weekend of work and play...

friday night, ryan and i celebrated out 6 year anniversary with a museum visit and a very nice dinner at The Last Resort.  we also had drinks and a cheese plate at Flight before dinner, which was very nice as well.  it was fun talking to the bartender about music and the re-opening of the Ga Theatre! 
saturday morning, i taught my Super Circuit class as usual.  then made a quick trip to the Farmers' Market to stock up on veggies for the week...got some interesting stuff this time.  the coolest thing was some really small yellow peppers...super sweet and mild.  hope to take a pic to post!   not sure what i will do with them yet.  i may just eat them raw on a salad.  don't really want to mess with the flavor much, they are so good raw! 
ryan went to a family reunion in North Carolina on saturday afternoon.  i couldn't go because i had to work sunday morning.  instead, i went to a graduation party and had some good food, drink, and conversation.  then i finished watching the third movie in the "Girl with the Dragon Tattoo" series.  i have now read all the books and seen all the movies.  the American version of the movie should come out in December.   sunday was muffins mania, then the lake for some open water swimming.  the last day of the Tour de France was sunday.....i loved watching it this year.  a big congrats to Cadel Evans.  that is one of the hardest sporting events ever hands down!!!  
i haven't ran in almost a month because i am giving my body a little rest.  my hips have been giving me some problems and i am trying to get them back in alignment.  i really think the culprit is the biking more so than the running, so i am considering training for the Athens Half marathon at the end of October...however, if i am going to do it, i really need to start training next week!  i will decide by the end of the week!  well, i seem to be rambling this morning.  just thought i'd update you on my life beyond food!!!!  
tonight, i am doing another version of borscht.....should be brilliant bright red this time instead of brownish green, ick!