Eggplant might not get the spotlight as often as tomatoes or peppers, but it deserves it. Its meaty texture makes it a favourite for plant-based cooking, and it acts like a sponge for flavour. So whether it’s grilled, stewed, roasted, or fried, you’re guaranteed something rich and satisfying.
At this time of year, eggplant is in its prime. Shiny-skinned, firm, and flavourful – fresh from the field and ready for your grill.
Pro tip: Slice it thick, brush with olive oil and salt, and grill until tender. Top with herbs and fresh tomato for a farm-to-table appetizer.
But our favourite? Smoky Baba Ganoush, made right on the BBQ.
From Field to Flame Baba Ganoush 🔥
Creamy, smoky, and super easy to make!
2 medium eggplants
2–3 tbsp tahini
2 garlic cloves, minced
Juice of 1 lemon
2 tbsp olive oil (plus more for garnish)
Salt to taste
Optional: smoked paprika, parsley, sesame seeds
Instructions:
Pierce your eggplants a few times with a fork and grill whole over medium-high heat until blackened and collapsing, about 20–25 minutes. (You can also roast them at 425°F if needed.)
Let cool slightly, then scoop out the soft insides and discard the skins.
Blend or mash with tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy.
Taste and adjust seasoning. Drizzle with olive oil and sprinkle with paprika or sesame seeds before serving.
Serve with fresh pita, grilled veggies, or use it as a sandwich spread!