Sunday, May 27, 2012


It is that time of year again!  I was going to make this fava bean pasta sauce again and finally get a decent photo, but I realized I didn't have near enough favas.  What I did have, however, was a blackened eggplant ready for baba ganoush.  I used favas instead of tahini in this recipe, and the result was surprisingly similar.  Favas have a slighly funky/nutty character to them that other green-colored beans lack. 

I had this with whole wheat lavash and Armenian potato salad.

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