Recipe by: Caiti Sullivan
Serves 3-4 as an appetizer dip, or 2-3 prepared with quinoa, recipe below.
Baba Ghanoush is a delicious smoky, savory eggplant dip that hails from the Middle East. I love making Baba Ghanoush in the summer from sun loving eggplants; this dip is light, refreshing, but also pleasantly savory and satisfying. It’s quick and easy to make, and can be frozen as a preparation for preserving eggplant. The baba ghanoush tastes just as fresh, and tasty all the same. Serve as you would any dip with crackers, bread, chips, or as part of a crudite platter. For a heartier meal, cook a quick quinoa pilaf and serve the baba ghanoush on top!
- 1 medium eggplant, or about 1 ½ pounds eggplant
- 1 lemon
- Handful of fresh herbs mint, basil, or parsley
- 1 garlic clove
- 1 tbsp olive oil
- 1 tomato or cucumber
- ¼ tsp each salt and pepper
To prepare the eggplant you will burn its outer skin, then scoop out the soft, roasty flesh inside. Don’t worry, it tastes great! If you like, you can pre-cover your burner with foil for an easier clean up.
Heat a gas burner or grill to medium low heat. Place the eggplant directly on the burner, turning slightly with tongs every minute or so to blacken most of the skin. The eggplant will become soft, the skin charred, and it may even burst a bit. Continue cooking until the whole eggplant has softened, this will take about 10-15 minutes.
If you don’t have a direct burner, preheat the oven to broil on high. Broil the eggplant on a baking sheet on a top shelf for 50-60 minutes, turning each 15 minutes to a new side. The eggplant should be soft with most of its skin blackened.
Remove from the heat and let cool until you can comfortably handle the eggplant. While you’re waiting, juice the lemon, chop the herbs, mince the garlic, dice the tomato or cucumber, and add all these to a medium bowl with the olive oil, salt, and pepper.
Cut the eggplant in half lengthwise. Use a spoon to scoop out the inner flesh, which should be a light brown and easily separate from the charred skin. Mix the eggplant into the bowl with the other ingredients, and stir to mix and break up the eggplant into small pieces. Serve warm or cooled in the fridge. Baba ghanoush is great either way!
For longer storage, freeze the baba ghanoush for up to 4 months. Defrost in the refrigerator or at room temperature until completely thawed. Stir to slightly remix and enjoy as before.
Serves 2-3 people.
- ½ cup quinoa
- ¼ cup mushroom caps and stems (optional)
- Salt to season
Combine quinoa and mushroom stems in a small pot. Mushroom stems and caps will lend an extra layer of savory flavor to the grain if you happen to have some on hand.
Cook quinoa according to package directions, generally equal parts water to quinoa (½ cup each), bring to a boil, then reduce to a simmer until all liquid has been absorbed into the grain.
Season with a few pinches of salt, then serve as a bed for baba ghanoush!
We're excited to announce our first ever canning class hosted in our wonderful City Garage office on August 17th!
Come out and learn the canning process with Caiti Sullivan. The class will run from 6 - 9 pm at 101 W. Dickman St., Baltimore and is FREE (this includes everything from the produce we will use to the cans you will take home).
The class is limited to 20 people so be sure to respond as soon as possible!
Caiti Sullivan is a dedicated food preservation enthusiast, embracing a self-sufficient lifestyle that celebrates the environment and skill sharing. She preserves, gardens, ferments, and cooks to work towards lower food waste and a sustainable food system. Caiti has taught several preservation and cooking workshops in Maryland and Pennsylvania, and lives in Baltimore, Maryland, with her fiance, one dog, 75 plants, 5 gallons of kombucha, and dozens of other living foods and living things! She currently writes about her adventures with food on her blog, Charm City Homestead.