Baba Ganoush

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Yesterday I received an unexpected box of produce. It contained several pounds of (huge) carrots, some potatoes, a cabbage, and three huge eggplants. This morning I started dehydrating the carrots, and I have plans to make a gratin with the potatoes. My chickens enjoyed the cabbage, but what to do with three huge eggplants. They don't do well with being dehydrated.. I mean, I could, I guess, but then what would I use them for down the road when I was ready to use them? So, I decided that one thing I would do is make one of my favorite dishes.. baba ganoush.

Do you like hummus? I do, I guess, but honestly, it's not something that I seek out. If it's part of an appetizer spread I might have some, depending on what else is offered, but it's definitely not my favorite.

Baba ganoush, however, is a different story.

Baba ganoush is similar to hummus except that it's made with eggplant. Usually the eggplant is grilled, but if, like me, you don't have the ability to grill yours, roasted eggplant works well, too. The addition of some smoked paprika will give it will add some smokiness, too. I halve, oil, and roast the eggplant cut side down, and then, when it's done, flip it over and scoop out the flesh, which eliminates the need for peeling off the skin. The flesh is so soft and yummy that, when everything is combined, it means that your dip will be silky smooth and delicious.

Eggplant has a lot of moisture in it, so once the flesh is scooped out of the peel, let it rest in a strainer for a few minutes and stir it to release as much moisture as possible.

Here's what you need to make a delicious baba ganoush -

• 2 pounds eggplant (about 2 small-to medium eggplants)

• 2 cloves of garlic, pressed or minced

• 2 tablespoons lemon juice, more if necessary

• 1/4 cup tahini

• 1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

• 3/4 teaspoon salt

• 1/4 teaspoon ground cumin

• pinch of smoked paprika, for garnish

• serving suggestions: warmed or toasted pita wedges, carrot sticks, celery sticks, bell pepper strips, cucumber slices, etc.

Preheat your oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with halved sides down. Roast the eggplant until the interior is very tender and the skin is collapsing, about 35-40 minutes although will take longer if you are using large eggplant. Remove from the oven and set it aside to cool for a few minutes, and then flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

Place a mesh strainer over a mixing bowl and transfer the eggplant flesh to the strainer (discard the skins). Pick out any stray bits of eggplant skin and discard. Let the eggplant rest for a few minutes, sharing/stirring the eggplant periodically, to release as much moisture as possible. Then remove the strainer from the bowl, wipe out any drippings/liquid that has been released, and then dump the eggplant into the clean bowl. Add the garlic and lemon juice and stir vigorously with a fork until the eggplant breaks down. Add the tahini and then stir until combined. While stirring, slowly drizzle in the olive oil and then continue stirring until the mixture is pale and creamy, using the fork to break up any particularly long strings of eggplant.

Stir in the parsley, salt, and cumin, and season to taste with more salt, if needed. You can also add more lemon juice if you'd like a more tart flavor. Transfer the baba ganoush to a serving boil and lightly drizzle the top with olive oil. Garnish by sprinkling parsley and smoked paprika on top, and then serve with the accompaniments of your choice. My personal favorites are fresh pita bread and celery sticks. It's also delicious on sandwiches!