As Summer fades into Fall the stalls at the local Farmers Market are studded with the last harvest of Summer produce. My favorite farmer has an abundance of the most gorgeous eggplant this time of year. I can’t resist buying a bag of his perfect eggplant and making a double batch of Baba Ganoush.
Baba Ganoush is a Mediterranean eggplant dip. The smoky, lemony, garlicky, umami flavor goes well with all types of Mediterranean dishes. Serve it with cucumber spears, cherry tomatoes, mini bell peppers, and grain-free crackers as an appetizer or snack.
Baba Ganoush
- 4 medium sized eggplants
- 1/2 cup flat leaf parsley
- 5 cloves of garlic
- 3 Tbsp (73 grams) tahini
- 2 Tbsp (30 grams) lemon juice
- 2 Tbsp (30 grams) olive oil
- 1/4 tsp (1 gram) ground cumin
- 1/2 tsp (3 grams) sea salt, more if desired
Directions:
- Preheat the oven to 450F.
- Line a baking sheet with foil. Place the eggplants on the baking sheet and bake for 35-40 minutes, until the skins are charred and the flesh is soft.
- Allow the eggplant to cool long enough to be able to scoop out the flesh.
- Scoop out the eggplant and discard the tops and skins.
- Put all the ingredients in a high powered blender and blend on low until the Baba Ganoush is your desired consistency. (Add more seasonings if desired.)
- Garnish with olive oil, smoked paprika, and parsley. Serve and enjoy.