Homegrown Baba Ganoush
Simple to make, yet delicious, this baba ganoush makes an excellent appetizer or spread for sandwiches and wraps.
Ingredients
  • 2lbs eggplant
  • 2-3cloves garlic
  • 2tbsp lemon juice
  • 1/4cup tahinior suitable substitute
  • 1/4-1/3cup olive oilstart with 1/4 cup and add more to reach your desired texture
  • 3tbsp chopped fresh parsley1 tbsp if dried
  • 3/4 tsp high quality saltI prefer Himalayan sea salt
  • 1/4 + 1/8tsp cumin
  • 1/8tsp smoked paprikaplus a touch more for garnish
Instructions
  1. Preheat your oven to 425° Fahrenheit. Slice your eggplants lengthwise and brush lightly with olive oil. I placed mine flesh side up and they roasted wonderfully. If you would like to place them flesh side down I would suggest lining your baking tray with parchment paper to prevent sticking.
  2. Roast your eggplant for 35-40 minutes (you may need up to 45 minutes if you use one large eggplant). They will be quite brown on top (flesh side up) or the skins will start to collapse (flesh side down). Set them aside for a few minutes until they are cool enough to handle.
  3. Using a spoon, scoop out all the flesh and transfer to a fine mesh strainer (placed over a bowl to catch the drippings). We want to remove as much moisture from the eggplants as possible. Allow them to sit in the strainer for 10 minutes or so.
  4. Transfer eggplant, lemon juice, tahini (or substitute) and garlic to a food processor. Pulse until mostly smooth. Please note that this can be done in a bowl with a fork as well… you just need a bit more elbow grease. Start with 1/4 cup of olive oil and pulse until smooth. Add more olive oil as you desire to reach your preferred texture/consistency. Add in salt, cumin, paprika and chopped parsley and pulse until all ingredients are incorporated.
  5. At this point taste your baba ganoush. If you like it with more “zip” add more some lemon juice. If it’s still a touch bitter add another dash of salt.
  6. Transfer to jars or bowls, dust with paprika and some parsley as a garnish. Enjoy! This recipe freezes quite nicely and makes quite a bit so I suggest freezing half and enjoy it later.