Tuesday, July 24, 2012

Baba Ganoush

What is new in your Garden?

My garden is in full production right now.  I love being in my garden and feel blessed to have the space to plant all kinds of vegetables.  I have tried for a couple years to grow really nice eggplant.  Sounds simple enough, but have not been very successful with doing such.  But, this year, when everything else is succumbing to the heat, my eggplant are just doing GREAT!

To me, that is the nature of the garden . . . no matter how bad some things are, it always provides you with wonderful surprises.  Another lesson in life right?  No matter how tough times may be, if one looks in the right places there are always wonderful surprises.

I’ve had fun with the eggplant.  Doing the usual things – eggplant parmesan, ratatouille, fried eggplant.  But then it dawned on me . . . I had forgotten about one of my favorite ways to use eggplant . . . Baba Ganoush!

 Oh, I am in heaven right now!   We will be having a vegetarian meal tonight – don’t tell my beef producing husband!    On the menu will be corn on the cob, fresh sliced tomatoes, cucumbers and onions in a marinade, a big bowl of chopped fruit and a nice bowl of baba ganoush with pita chips! (Oh, and maybe a nice glass of wine too!)   My  mouth is watering already.

I hope you give this a try.  It is really good and oh so good for you!
Baba Ganoush

1  large eggplant
¼  cup tahini (sesame seed paste)
3 – 5  cloves garlic, chopped and sautéed in a little oil
½  teaspoon lemon pepper
¼  cup lemon juice
1/8 to ¼  teaspoon cumin (individual taste here)
salt to taste
2 to 4  drops liquid smoke (individual taste here)
1 to 2  tablespoons olive oil
¼  cup kalamata olives
Chopped green onions, for garnish, if desired

Preheat the oven to 400.  Cut eggplant in half and rub with oil all over.  Sprinkle with lemon pepper.  Place cut side down and roast in oven for 20 – 30 minutes depending on size of eggplant.  Roast until the peeling is blackened.

Let cool slightly and then remove peel.  Place remaining eggplant in bowl of food processor.  Add the tahini, garlic, lemon juice, cumin and liquid smoke.  Pulse several times or until all forms a paste.

Place mixture in a serving bowl and form a little indention in the middle of the mixture.  Place the drained olives in the indention, sprinkle a little kosher salt over all and then drizzle with the olive oil. Garnish with chopped green onions if desired.

Enjoy with Pita Chips or fresh veggies!  

Happy eating from the garden,   


Linked to these fabulous blogs:
Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Inside BruCrew Life Trick or Treat Tuesday
Gooseberry Patch Garden Goodies Link Party
This Chick Cooks Whole Foods Wednesdays
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper


  1. Excited to give this a try. I see you list liquid smoke as to taste. Do you think the dish would still work if I didn't include it at all?

    1. It would be fine Karen. We saw some recipes where the eggplant is grilled and thought that would give it a really great flavor. Since grilling is not always an option, we thought liquid smoke would impart some of that flavor. You certainly could leave it out. You might need to add a little more salt. Thanks so much for visiting, we hope you'll come back soon!

  2. just made a big batch myself! we grill the eggplants! :)

  3. WOW this looks good! I've never made it, but now I think I need to:) Saw this at Gooseberry Patch!!

    1. Julie introduced it to me as well. Delicious! So glad you stopped by!

  4. This sounds delicious! I've been looking for some healthy and delicious inspiration lately, and I think this is what I've been looking for. Eggplant, very underrated.

  5. I have never heard of this dish! It looks so good! Thank you for sharing on Foodie Friends Friday! Don't forget to come back and vote on Sunday!


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