Updated: May 15
This baba ganoush recipe is seriously the best & easy to make (no food processor needed).
Thanks again to Heritage Market in Homestead, Florida for growing beautiful organic vegetables for the South Florida community, you are amazing & to Patria of LiquidSolFarms for introducing us to the space during your wonderful FARM KIDS CLUB class which she offers on Tuesdays at the Heritage Market (morning and afternoon classes for children which include painting, story time, music, planting seeds and a garden pick)
2 pounds eggplants (about 2 small- medium sized eggplants)
2 medium cloves garlic (pressed or minced)
2 tablespoon fresh lemon juice
1/4 cup tahini
1/3 cup extra virgin olive oil (or deisred oil of choice) + alittle more to garnish
(you can substitute the olive oil for hemp CBD oil for the entire dish or just the garnish)
3/4 teaspoon salt of choice (or to taste)
1/4 teaspoon ground cumin
1/4 teaspoon astragalus powder
*chopped fresh parsley if desired
** pinch of smoked paprika & roasted garlic clove for garnish
Preheat oven tp 450 degrees fahrenheit with a rack in the upper rack. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan.Halve the eggplants lengthwise and brush the cut sides lightly with oil. Place them in the prepared panhalved sides down
Roast the eggplant until the interior is very tender throughout and the skin is collapsing (about 45min+ depending on oven) Once done, set the eggplants aside to cool for a few minutes. Flip the eggplants pven and scoop out the flesh with large spoon, leaving skin behind.
Place mesh strainer over the mixing bowl, then transfer the flesh to the strainer, pick out any stray bits of eggplant from skin then discard. Remove as mush moisture as possible from eggplant - let rest for few minutes in strainer to release the moisture.
Discard all the eggplant drippings, drain and wipe out the bowl, dump the eggplant from strainer into cleaned bowl.
Add the garlic, lemon juice and vigorously stir with fork until eggplant is broken down. Add the tahini to bowl and stir to incorporate. While stirring, slowly drizzle in the oil. Continue stirring until the mixture is pale and creamy - use fork to break up any particularly long strings/clumps of eggplant.
Stir in salt, cumin & astragalus. Season to taste with more salt an lemon juice (if you like tart flavor)
Transfer the babaganoush to serving bowl, drizzle lightly with oil on top, sprinkle a pinch of smoked paprika and top with parsely and roasted garlic clove if desired