Baba Ganoush

This year I decided to grow Listada de Gandia, which is a lovely striped Italian eggplant. I selected this variety not only for its aesthetic qualities but for its flavor and high yield as well. The fruits are about 6-8 inches and have a thin skin. Their true coloring is more of a dark purple; the sun washed this picture out a bit.

Baba Ganoush
2-3 eggplant (I used 3 since mine were on the smaller side. I’m still battling Colorado Potato Beetles; they usually eat just my leaves but I wasn’t taking any chances, so I picked mine a little early!)
3 cloves garlic
1/2 c tahini paste
2 Tbsp lime juice
2 Tbsp olive oil
1 Tsp chili powder
1/4 tsp salt
1/2 tsp cumin

Roast eggplant halves at 400 for 40 minutes. Remove from oven and allow to cool.
Scoop eggplant flesh from shell and place in a food processor, add remaining ingredients and puree. I slathered mine on a toasted asiago bagel and added a sprinkling of sesame and poppy seeds! Open-faced sandwiches topped with fennel seeds, tomato and onion are a good combination too! 
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2 Comments

Filed under Vegan, Vegetarian

2 responses to “Baba Ganoush

  1. MMm…yummy! i love baba ganoush! This is the second year in a row, my eggplant did absolutely nothing. Didn't even bloom. weird.

  2. Last year I planted white eggplant and got one. The year before I did a dark purple and got 3. This variety is producing nicely…well the one is at least! The other one has done nothing! haha

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