Pizza emergency

The other day Cassie forwarded me this text from her friend Bella:

 

That made my whole day! As it turned out, everyone was making Shortcut Sicilian-Style Pizza for dinner (except me):

 

Bella's pizzas

 

Cassie's pizza

 

Yum! Puts me in the mood for some pizza.

 

*********

 

Given how well the microwave worked for cooking eggplant for eggplant parm, I've been anxious to try this microwave baba ganoush from the Anyday website. It was quick and easy and did not disappoint. Mom even said she'd have this baba ganoush as often as my hummus. 🤯

Baba Ganoush

Adapted from Anyday

Time: ~24 minutes

You can double the recipe. Use a 2-quart bowl to nuke the eggplant. Increase the cooking time to about 9 minutes in a 700-watt oven, a little less than that in a more powerful oven.

225 grams (½ pound) eggplant, peeled and diced
40 grams (3 tablespoons) extra-virgin olive oil, plus more for serving
16 grams (1 tablespoon) tahini
2 garlic cloves, peeled
Kosher salt, to taste
Black pepper, to taste
30 grams (2 tablespoons) freshly squeezed lemon juice
Paprika, for serving

    1. Mix together the eggplant, olive oil, tahini, garlic, salt, and pepper in a 1- to 2-quart microwave-safe bowl. Cover with the lid if it has one, otherwise with a dinner plate or plastic wrap. Zap until the eggplant is soft and tender when pierced with a fork, about 7 minutes in our ancient 700-watt microwave oven (less than that in a more powerful oven). Remove the lid and let cool for 5 minutes.
    2. Scrape the contents of the bowl into a blender, food processor, mini food processor, or the chopper attachment for an immersion blender (the latter worked great). Add the lemon juice. Blend or process until smooth. Taste for salt and acid.
    3. Transfer to a serving bowl. Drizzle with a little more olive oil, then sprinkle with paprika. Serve with warm naan. Serves 3–4 as an appetizer (see note).