Baba Ganoush with Roasted Delicata
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • Baba Ganoush
  • 2 medium eggplants (around the size of your hand with fingers slightly separated)
  • 2 garlic cloves + 1 teaspoon cold-pressed olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cold-pressed olive oil
  • 2 tablespoons tahini (sesame seed butter)
  • ⅛ - ¼ teaspoon salt, to taste
  • Delicata Squash
  • 2 delicata squashes, sliced ½ inch thick and cut around the inside edge to remove the seeds and connecting membrane (should make around 2 dozen slices)
  • 3 tablespoons cold-pressed olive oil
  • 1 tablespoon cumin
  • 1 teaspoon sea salt
DIRECTIONS:
  1. Preheat oven to 400°. For the delicata squash combine the oil, cumin and salt then use a pastry brush to brush it on each side of the squash slices and place them on a parchment lined baking sheet. Poke each eggplant with a fork around 10 times, evenly spaced (to let the steam escape) then place them on their own baking sheet. Put the garlic, with the skin still on in a piece of aluminum with the 1 teaspoon of oil and wrap it up then add it to the tray with the eggplant. Put it all in the oven for 40 minutes, flipping the squash halfway through. Just before time is up put the remaining ingredients for the baba ganoush in a blender or food processor. Once the eggplant is done carefully cut it in half (watch out for the torrent of escaping steam) and give it a minute to cool while carefully unwrapping the garlic package. Discard the skins and place the garlic in the blender then use a spoon to scoop out the eggplant flesh and add it into the blender, discard the skin and blend the dip until thoroughly mixed. The squash is best served warm but the dip can be refrigerated and served cold.
Recipe by Love from the Land at https://www.lovefromtheland.com/baba-ganoush-roasted-delicata/