Asian Eggplant and Mint Baba Ganoush

If you’re looking for a healthy party pleaser for your Thanksgiving celebration, look no further. Try this classic baba ganoush using our organic Asian eggplant and mint. We have it paired with whole wheat tandoori naan or Indian flatbread.  It’s like pita bread without the pocket and is traditionally made with yogurt.

This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing in pasture-raised, hormone and antibiotic free poultry and eggs, and Ray Toves, a Sarasota-based chef and food photographer, who prepared his original recipes and photographed the food and the event. The series includes photos and recipes of the food and festivities that our two families shared during our early Thanksgiving dinner held on our farm in Punta Gorda, Florida.

Preparation Time:  30 minutes

Cooking Time:  15 minutes

Servings:  4 cups

Ingredients:

  • 3-4 large Asian eggplants (about 1 1/2 lbs – 2 lbs total)
  • 3 garlic cloves peeled
  • 2 tbsp extra virgin olive oil
  • 1/3 cup plus 1 tbsp tahini
  • 1/2 cup mint rough chopped
  • 1/4 cup parsley roughed chopped
  • Juice of 1 large lemon (about 2 tbsp)
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 tsp cayenne pepper (for spicy) or paprika to garnish (optional)

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Preparation:

  • Wash and pat dry whole eggplant, rub eggplants with evoo; set aside.
  • Peel garlic cloves, rub with evoo; set aside.
  • Juice 1 lemon; set aside.
  • Wash and pat dry several sprigs of fresh mint, chop; set aside.
  • Wash and pat dry several sprigs of fresh parsley, chop; set aside.

Cooking:

  • Place oven rack on second from the top level; preheat oven to broil.
  • Place oiled eggplants and garlic on aluminum foil lined baking tray; place on second from top level rack of oven; broil for 7 minutes, remove the garlic; turn over the eggplants; broil for another 6 – 8 minutes or until the eggplants are soft.
  • Remove the tray from the oven and allow to cool for 15 minutes or until the eggplants are cool enough to handle.
  • Remove the charred skin from each of the eggplants, cut off the top and slice the peeled eggplant into 2-inch sections.
  • Place the cut eggplant, garlic, tahini, lemon juice, parsley, and mint into a food processor; pulse until you achieve your desired consistency.  We like ours more creamy than chunky.
  • Season with kosher salt and black pepper to taste.
  • Spoon into a serving bowl and garnish (or not) with cayenne pepper or paprika.
  • Serve with your choice of flatbreads or crackers.

Enjoy!

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