Organic Asian Eggplant and Mint Baba Ganoush

Organic Asian Eggplant and Mint Baba Ganoush

  • Servings: 4 cups
  • Difficulty: easy
  • Print


If you’re looking for a healthy party pleaser for your Thanksgiving celebration look no further.  Try this classic baba ganoush using organic Asian eggplant and mint.  We have it paired with whole wheat naan or Indian flatbread; it’s like pita without the pocket.  You can, of course, use any type of flatbread or crackers with the baba ganoush.  Naan is traditionally made with yogurt, therefore is not vegan.


Worden Farm CSA crops-3976

This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.



  • 3-4 large Asian eggplants (about 1 1/2 lbs – 2 lbs total)
  • 3 garlic cloves peeled
  • 2 tbsp extra virgin olive oil
  • 1/3 cup plus 1 Tbsp tahini
  • 1/2 cup mint rough chopped
  • 1/4 cup parsley roughed chopped
  • Juice of 1 large lemon (about 2 Tbsp)
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 tsp cayenne pepper (for spicy) or paprika to garnish (optional)



  • Wash and pat dry whole eggplant, rub eggplants with olive oil; set aside.
  • Peel garlic cloves, rub with olive oil; set aside.
  • Juice 1 lemon; set aside.
  • Wash and pat dry several sprigs of fresh mint, chop; set aside.
  • Wash and pat dry several sprigs of fresh parsley, chop; set aside.


  • Place oven rack on second from the top level; preheat oven to broil.
  • Place oiled eggplants and garlic on an aluminum foil lined baking tray; place on the second from the top level rack of oven; broil for 7 minutes, remove the garlic; turn over the eggplants; broil for another 6 – 8 minutes or until the eggplants are soft.
  • Remove the tray from the oven and allow to cool for 15 minutes or until the eggplants are cool enough to handle.
  • Remove the charred skin from each of the eggplants, cut off the top and slice the peeled eggplant into 2-inch sections.
  • Place the eggplant, garlic, tahini, lemon juice, parsley, and mint into a food processor; pulse until you achieve your desired consistency.
  • Season with kosher salt and black pepper to taste.
  • Place into serving bowl and garnish (or not) with cayenne pepper or paprika.
  • Serve with your choice of flatbreads or crackers.


Organic Asian Eggplant and Mint Baba Ganoush


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