Raw Baba Ghanouj: Fast, Easy and Delicious!

It was time to harvest some eggplant.
I don't know why I forgot to photograph the nice plump vegetables.

Here is the eggplant when it was still a flower.

I had found a recipe that talked about freezing then thawing the eggplant to soften the texture and the taste of the raw eggplant. I chopped up a few of the long thin Japanese eggplants from the garden, put them in the freezer, put some cashews on to soak and went on with my day.

Here is the recipe I found which uses a food processor to make the baba ghanoush. (We spell it differently......it's the same thing).
I used a Vitamix blender.
Throw everything in together:
2-3 cloves of garlic
a half cup of previously soaked cashews
a double handful of diced, frozen and thawed eggplant
juice from half a lemon (I actually peeled it, took out the seeds and put half of the lemon in the vitamix)
2T olive oil
a couple grinds of salt
Moroccan spice blend (add whatever Mediterranean spices you like or leave it plain).
Blend until its silky fine.
Make a well in the middle to put some fine olive oil in. Add sprigs of parsley and kalamata olives around the outside add a grind of good black pepper.
Really, this is the only thing I've made this year that I haven't photographed the first time I made it, but I was too busy eating it with a variety of flatbreads that I've made to even think of photographing. Maybe next time. I love baba ghanouj and I'm excited to find that I can make it easy and raw and delicious.