Summer's end and Roasted Eggplant Spread "Baba ghanouj" Recipe

Summer on the farm is coming to an end.  That is great news for us at our central Florida tiny farm! As it cools down below 90 degrees it is time to regrow all the great greens, herbs and veggies we had in the spring backwards!  After months of scorching weather here we CAN'T WAIT to have cucumbers, zucchini again and then afterward beans and GREENS!!! But before we seem ungrateful for the veggies that got us through the heat, I have to say how nice it has been to have had a fruitful crop of eggplants that have given us all kinds of good eating! So as we approach the last eggplant harvests we are sharing another yummy recipe. We hope you like it!


To make a lovely EGGPLANT SPREAD:  "Baba ghanouj"

Ingredients
6 small EGGPLANTS (skin on halved lengthwise)
1/2 cup tahini
3 cloves garlic
1/2 cup fresh lemon juice (2 lemons)
fresh minced parsley to garnish optional
Salt and pepper to taste

Method
Preheat oven to 350 ° f. Roast  eggplant halves  cutside down on a lightly oiled cookie sheet for about 45 minutes. They should feel soft when you press them. When cooled enough to handle, scoop out the soft interior, discard skin. Place eggplant and remaining ingredients in food processor and pulse to puree. Add salt and pepper to taste. Garnish with fresh minced parsley if desired. Makes about 2 cups. Spread on crackers or fresh French bread. Makes about  2 cups

note: for folks sensitive to intense garlic flavor replace fresh with garlic salt.

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