FarmShare Kitchen: Greek Eggplant Spread

It's been a bountiful season for heat-loving vegetables like eggplant. We've had some fun plowing through our cookbook collection and perusing the internet for eggplant inspiration to share with you.

We discovered this Greek-style version of Baba Ghanoush in Steve Raichlin's Planet BBQ. It's the perfect dish for enjoying the season's eggplant harvest and the bounty of fresh herbs from the garden. Best of all, it requires minimal time in the kitchen, allowing you to make the most of this summer beautiful weather and enjoy time with your family or your dinner guests.

1 lb eggplant

1 clove garlic

Sea salt and freshly ground black pepper

1 tbsp fresh dill, finely chopped

1 tbsp fresh mint, finely chopped

1 tbsp fresh Italian parsley, finely chopped

1 scallion, white and green parts, minced

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp red wine vinegar
Pita bread or flatbread crackers

lemon wedges, for garnish

Grill eggplants over medium hot grill until skins are completely charred, crisp, and blackened. This will take about 3-4 minutes per side. Transfer eggplants to a baking sheet and allow to cool.

Using a paring knife, scrape the charred skin off the eggplants. Coarsely chop the eggplant.

Add garlic, 1/2 tsp salt, 1/4 tsp pepper to a non-reactive mixing bowl and mash into a paste with a wooden spoon. Mix in the eggplant, dill, mint, parsley, and scallion. Stir in 2 tbsp olive oil, the lemon juice and vinegar. Taste for seasoning and adjust as you see fit. 

Transfer to a serving bowl and drizzle with remaining 1 tbsp olive oil. Serve with pita and lemon wedges.