Fire Roasted Baba Ganoush and Farmer’s Market Crudites

When I head to work in the early morning, I walk through the Union Square Farmer’s Market. Farmers from the tri-state area come and set up their tents with fresh seasonal produce from their farms. I find it delightful to see how they organize and set up for the day. Those walks are a great source of inspiration for me. I observe what’s in season and let creativity take over.

I love eating all kinds of fruits and vegetables. We have eggplant in season now that it’s September! As the season changes, our bodies crave warmer foods, especially after the first day if fall just a few days ago. I decided too serve some of my favorite produce as crudités to pair with a smoky baba ganoush dip!

Take pleasure in making these easy Farmer's Market Crudites and Fire Roasted Baba Ganoush! Perfect for a quick, healthy, and delicious snack, please rate it below!

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Yield: 6

Author: Victoria Kaputskaya

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Fire Roasted Baba Ganoush and farmer’s market crudites

Get ready to try out one of our favorite recipes! Baba ganoush is a delicious dip made from roasted eggplants. It’s creamy, savory, and exudes an irresistibly smoky flavor. Enjoy this with a side of fresh market crudités or some warm pita bread!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 2 medium, eggplant
• ¼ cup tahini
• ¼ cup fresh lemon juice
• 6 cloves garlic, microplaned
• extra virgin olive oil
• Salt to taste
• Carbonara chili flakes
• Parsley
• Persian cucumbers, halves
• Watermelon radish, halves
• Cauliflower, halves
• Pepper, halves

Instructions

Stovetop Method

1. Turn your stovetop to medium high heat. Place your eggplants on the grate above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast the eggplants for around 15 minutes until they deflate, and their skin turns deeply charred.
2. Place charred eggplants in a large bowl and cover with plastic wrap to steam them for 15 minutes. Remove the skin from the eggplants and transfer the flesh to another bowl.
3. Roughly chop the eggplants to break apart the more fibrous, stringy bits.
4. Place the chopped eggplants in a mixing bowl. Add the tahini, lemon juice, olive oil, garlic, and salt. Mix everything with a fork until it’s well combined.
5. Adjust salt to your liking. If the eggplant dip is too thin, add additional tahini. If it’s too thick, add a bit more lemon juice.
6. Place the dip in a bowl and arrange farmer’s market crudites.

Garnish

1. Drizzle carbonara chili flakes, olive oil, and garnish with parsley! Bon appetit!

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