Chicken BLT Salad with Buttermilk Greek Yogurt Ranch
When the weather gets hot, dinner goes cool.
We had a potluck at work this week, which means that I get to cook something extra! No sarcasm there. I can only cook what we can eat. If I’m feeling the itch to cook, then I either cook something we can eat or don’t cook.
I try to look out for the vegetarians when cooking for work stuff, because there aren’t a whole lot of them! And I figure, if the vegetarians bring veggie food and the meat-eaters only bring meaty food, then the veg-heads are only going to be eating their own stuff! And who goes to a potluck to eat their own stuff? PS, the potluck was delicious. I had so many deviled eggs.
Here’s what you need. This recipe is adapted from one of my favorite bloggers, David Leibovitz.
Roast the eggplants whole in the oven at 375 for about 30 minutes. David recommends charring them a little bit over an open gas burner, but I do not have one of those! Haha. I think they were fine without. The eggplant are done when you can easily stick a fork in them.
After they’ve cooled for 10-20 minutes, cut them in half and use a spoon to scrape all of the pulp out of the insides. Move it into the pitcher of your blender and add all of the rest of the ingredients. Blend until smooth.
If you are averse to spiciness, I would play with the garlic a little bit – either use less of it, cook it first or use powdered instead of fresh. This came out quite spicy!
One thing I would not recommend skimping on is the parsley. I never noticed it before, but it’s an important flavor. And after comparing this recipe to my favorite middle eastern market’s, the parsley was definitely there in theirs.