Homemade Baba Ghanoush

As the summer wears on, our bumper crop of eggplant continues. We started with the eggplant parmesan then moved on to an asian dish I’ve been trying to replicate for years; eggplant and tofu. Most recently, I have been experimenting with Baba Ghanoush; a traditional arabic dish made from roasted eggplant. When roasted, the eggplant emits a sweet earthy smell. The flavor becomes rich and complex, with a hint of smokiness. The roasted eggplant is mashed or chopped, and mixed with lemon, garlic, olive oil, and salt. The result is an incredibly rich and sometimes potent spread, perfect on toast.

A Whole Mess of Eggplant: Eggplant Parmesan

A few weeks ago I posted about my first summer harvest; including the first eggplant of the year. With the heat wave we’ve been having the eggplant have really switched on. This past week I harvested 3 lbs and there are tons of flowers and fruits in the chute. It looks like this will be the summer of eggplant. I’ve been doing a bit of research on the ways to store it for later use. But I figured I’d get started with one of my favorite recipes of all time; eggplant parmesan.