Baba Ganoush

Baba Ganoush is one of the most underrated mezze plates in my opinion. It always play second fiddle to hummus and that seems really unfair. Don’t get me wrong, I love hummus and its beautiful versatility, but baba ganoush doesn’t get enough credit. It is also really easy to make! Which was lucky for me since I had a supreme craving after the farm’s kitchen had graciously included left over eggplant puree from the dinner series they are running in our staff lunch one day.

This recipe comes together fairly quickly. I don’t smoke my eggplant, mostly because I don’t have a smoker but also because it’s easier. Instead I roast it and add in some liquid smoke, which still provides a nice hearty flavor. A tip for roasting eggplant: salt it to extract the water and pat it dry. This will keep it from getting too mushy.

Baba ganoush can be served as a dip/appetizer, with charcuterie, or as an add on to sandwiches, salads, and tacos. I really like it with these chickpea crackers I make (recipe coming soon)!

Ingredients

• 1 large eggplant
• 1/2 tsp. liquid smoke
• 1 tsp. salt
• 2 cloves of garlic
• 2 tbsp. tahini
• 2 tbsp. lemon juice or other acid (ACV works well too)
• 1/2 tsp. smoked paprika
• 1/2 tsp. coriander
• 2 tbsp. olive oil
• 1 tsp. toasted sesame or sunflower oil
• salt and pepper to taste

Instructions:

1. Preheat oven to 375 F
2. Slice eggplant and salt the flesh. Set aside for 1 -2 minutes until droplets form. Pat the flesh dry and repeat on the other side
3. Drizzle olive oil, salt and pepper over the eggplant. Rub into the flesh to evenly coat. Place on the top rack of the oven and back for 20 minutes
4. At 20 minutes, check for doneness. Eggplant should be fairly flimsy and tender. Switch the oven to broil.
5. Broil the eggplant for 2-3 minutes on each side. Or until it begins to become crispy and golden to brown.
6. Remove eggplant from oven and allow to cool. It is useful to transfer it to another surface for faster cooling.
7. Once cool transfer the eggplant to a food processor. Add in the remaining ingredients and process until you get a very smooth puree. If the mixture still has some chunks of skin that is ok – unless you are opposed to them then process for longer.
8. Transfer baba ganoush to a serving dish or sealable container if using later. Serve along side your favorite veggies or crackers!

Enjoy!