Cooley Family Farm

Right now we have a good supply of eggplant in the field. I’m not sure when the season for eggplant will end, but this is a great time to get some extra for some wonderful baba ghanoush.

Ingredients:
2 medium eggplants
1/4 cup tahini (sesame seed paste)
2 tbsp lemon juice
2 garlic cloves peeled and smashed
1 tsp salt
1 tbsp olive oil

You can use any of the varieties of eggplant that we have. I picked the above two purples.

Prick the eggplant skin with a fork and roast in a preheated oven at 400ºF for about one hour or until the eggplant is tender. Let the eggplants cool briefly. Cut the eggplant in half and scrape out the pulp.

Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste and season with additional salt and lemon juice, if necessary. Chill a few hours before serving.

We ate this with pita bread as an appetizer. You can also roast a variety of vegetables and serve atop a plate of the dip, drizzle with olive oil, add a couple of black olives if you like and eat it as a main dish with pita bread. Yummy!!

Give it a try!!
Tracy