Homemade Baba Ganoush Recipe | Fresh Eggplant From Our Garden (Easy & Delicious)

Turn your homegrown eggplant into something delicious! In this video, Iris shows how to make creamy, smoky baba ganoush using fresh eggplant from our backyard garden. This middle Eastern dip is simple to make, healthy, and packed with flavor – perfect with pita, veggies, or as a spread.

We’ll walk you through roasting the eggplant, blending with tahini, lemon, garlic, and olive oil, and serving it up fresh from the homestead kitchen.

Check out our list of items we use in our garden: https://www.amazon.com/hz/wishlist/ls/264P59BV0NM8T?ref_=wl_share

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Here’s the recipe:
• 2 large eggplants (look for firm, glossy skins with no bruises)
• ¼ cup tahini (pure, unsweetened sesame paste)
• 2–3 cloves garlic (peeled, minced or roasted for a milder flavor)
• Juice of 1 lemon (freshly squeezed for bright acidity)
• 2 tablespoons extra-virgin olive oil (optional; omit for oil-free variation, or use a light drizzle)
• 1 teaspoon ground cumin (adds earthiness and depth)
• Salt and freshly ground black pepper (to taste)
• Fresh parsley or cilantro (for garnish and a pop of green)
• Optional: pomegranate seeds or chopped tomatoes (for a burst of color and nutrition)

Step-by-Step Preparation

1. Roast the Eggplants
• Preheat oven to 375°F (220°C). Line a baking sheet with parchment paper.
• Prick the eggplants several times with a fork. This prevents bursting during roasting.
• Place the eggplants directly on the prepared baking sheet. Roast for 30–40 minutes, turning occasionally, until the skins are charred and the flesh is soft.
• Alternatively, for a deeper smoky flavor, grill the eggplants over an open flame or on a barbecue, turning until the skin is thoroughly blackened.
2. Cool and Peel
• Remove eggplants from the oven or grill. Let them rest until cool enough to handle.
• Slice each eggplant open and scoop out the soft flesh. Discard the skins.
• Let the eggplant flesh sit in a colander for 10–15 minutes to drain excess liquid, which helps prevent a watery dip.
3. Blend the Dip
• Transfer the drained eggplant flesh to a large bowl or food processor.
• Add tahini, garlic, lemon juice, and cumin.
• Season with salt and pepper.
• Blend the mixture until desired consistency is reached—some prefer a silky puree, others a chunky texture.
• Taste and adjust seasoning. Add more lemon juice for acidity, cumin for warmth, or garlic for zing.
4. Garnish and Serve
• Transfer baba ganoush to a serving bowl. Use the back of a spoon to make gentle swirls on the surface.
• Sprinkle with fresh parsley.
• If desired, finish with a light drizzle of olive oil.

Serving Suggestions
Baba Ganoush is versatile. Try pairing it with:
• Fresh vegetable crudités (carrot sticks, cucumber, bell pepper, celery)
• Whole grain pita, flatbread, or seed crackers (look for options with minimal ingredients)
• As a spread for lettuce wraps, sandwiches, or collard green rolls
• Topping for salads (add a dollop for creamy, savory depth)
• Accompaniment to roasted chickpeas or lentil patties

Nutritional Benefits
Eggplants are a nutritional powerhouse, low in calories and rich in fiber, antioxidants, and vitamins such as B6 and K. Tahini adds healthy fat, calcium, and protein, while garlic and lemon contribute immune-boosting properties and essential micronutrients. Every ingredient in this recipe supports good digestion, heart health, and sustained energy.
• Eggplant: Contains nasunin, an antioxidant that protects brain cells; rich in fiber for satiety.
• Tahini: Offers plant-based calcium, magnesium, and protein.
• Garlic: Supports immune function and may reduce inflammation.
• Lemon: A source of vitamin C and cleansing enzymes.
• Olive oil (if used): Provides monounsaturated fats beneficial for cardiovascular health.

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