Ingredients
Serves 4

1 large Italian eggplant, or 2 medium
2 tbsp olive oil, high quality
3 tbsp tahini
2 garlic cloves
2 tbsp lemon juice
Pinch paprika
Salt and pepper
6 Persian cucumbers, sliced
5 baby carrots, or carrots cut into sticks
8 breakfast radishes, sliced
Optional: cherry tomatoes, crackers, snap peas

Steps

On the grill or over an open flame, char the eggplant completely on all sides. It will start to break apart and ooze as the flesh becomes softer and more cooked. This will take about 10 minutes to complete. Also fire roast your garlic cloves. Remove from heat and allow to cool slightly, then remove all the skin from the eggplant. Break up the flesh and place in a mesh strainer or colander for 10 minutes to remove excess liquid. 

In a medium bowl, mash the soft garlic cloves into a paste and add the eggplant. With a fork, break the chunks apart and press down and around the bowl, alternatively you can do this part in a food processor for a very smooth baba ganoush. Add the tahini, lemon juice, olive oil, and season with salt. Continue to mash and combine, taste for salt. 

Arrange your sliced crudite vegetables on a large plate and add the baba ganoush to a bowl, top with a drizzle of olive oil and paprika. 

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.