Eggplants are in season and we’re growing them in an assortment of colors, shapes and sizes.

To help make the most of our abundant eggplant crop, we asked Chef Gus to share his recipe for baba ganoush and he graciously complied — after cutting the quantities to 1/9 of the amount he makes for the farmstand!

Baba Ganoush

2 regular eggplants
1/3 lb. tahini paste
1/3 clove raw garlic, Microplaned or minced
2 cloves roasted garlic,
1/2 cup extra-virgin olive oil
2 Tbsp. lemon juice
1 pinch Spanish paprika
Kosher salt, to taste

Destem, halve and salt the eggplants. Let them sit for 5 minutes, then roast until charred (Gus chars them over the gas stovetop).
Place charred eggplants in a large mixing bowl, cover and allow to cool.
Once cooled, remove the skin and set aside about 1/2 of one of the eggplants.
Combine the rest of the ingredients in the large bowl and blend to an even consistency.
Mash the reserved half eggplant by hand and then whisk it into the mixture.

Serve with pita bread, cucumber rounds, carrot sticks and bell pepper sticks.