Super Easy Baba Ganoush

Hey guys! We have a lot of eggplant at the farm these days. We often do, it's one of the easiest things to grow around here, and once a plant gets established it will keep on producing for months. Other crops, like carrots, or lettuce, need to be planted every 3 weeks to keep the love coming. Now you may also now that I'm a mom of four busy boys. So when it comes to recipes, my main criteria are fast and delicious.

I made a killer baba ganoush dip the other day, and it was so easy, I just have to share.


First, grab a bunch of eggplant, enough to fill a baking dish (or less if you don't want that much dip). Prick them with a fork. Then bake them at around 225 C until they're totally squishy. They'll turn dark, they'll deflate, and if you poke a fork in there, you'll know if its squishy or not. This should take about 30 minutes.

Now, if you have kids, it'll likely be time to go pick them up from school, or someone is having a crisis that you'll need to go tend to, so feel free to just take 'em out of the oven and leave them until you can handle them.

Then of course, if you're like me, you'll have a million other things to do, and your eggplant will just be staring at your from the top of the stove, wondering when you're going to finish the recipe. At this point, you should put them in the fridge because there just isn't time!

After a day or two, you'll realize, hey, the kids are at school, or in bed, and I've got some time on my hands, let's finish that baba ganoush.

So take them out of the fridge, cut them in half lengthwise, and scoop out the squishy flesh into a blender. Add a handful of sesame seeds (or tahini if you have it), garlic, olive oil (you can omit if you used tahini), salt, and lime juice (or lemon if you have it). Blend!

Now if you're a culinary genius and you have that kind of time, you can roast them on a grill to add a charred flavor. You can also omit the part where the whole roasted eggplants sit in the fridge waiting for you. After roasting the eggplant, just wait until they're cool enough to handle, and you can get right to the blending part!

Baba ganoush tastes even better after a day in the fridge, so make sure you make enough to save some for the second or third day.