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Mixed eggplant baba ganoush with pepper jam

Recipe by:Executive Chef Gabe Garcia
Tierra Sur at Herzog Wine Cellars, Oxnard


  • Baba ganoush 
    1 medium Italian eggplant
    1 medium Sicilian eggplant
    1 medium white eggplant
    1/2 cup tahini
    3 large cloves garlic, minced
    1/4 cup fresh lemon juice
    Sea salt and fresh ground pepper, to taste
    3 tbsp. extra virgin olive oil

  • Pepper jam
    3 tbsp. canola oil
    1 large red onion, diced small
    2 red bell peppers, diced small
    1 chocolate bell pepper, diced small
    1 orange bell pepper, diced small
    1 yellow bell pepper, diced small
    1 tbsp. minced garlic
    1 tbsp. minced fresh ginger
    1 tsp. ground cumin
    1 tsp. ground coriander
    1/2 cup honey
    1/4 cup red wine vinegar
    Kosher salt, to taste


To make baba ganoush: Prepare a medium-hot fire on a grill and preheat oven to 350 degrees. With a fork, pierce the skin of each eggplant 8 to 10 times. Place eggplants on grill and cook, turning frequently, until skin blackens and blisters. The flesh should soften slightly after 8 to 10 minutes. Transfer eggplants to a baking sheet and bake until completely soft, about 5 more minutes. Remove from oven and let cool. Peel off and discard skins. Place eggplant flesh, tahini and garlic in a food processor. Pulse until smooth. Season with lemon juice, salt and pepper, and finish with olive oil. Refrigerate, covered, until ready to use. Can be refrigerated up to 4 days.

To make pepper jam: In a large sauté pan, heat oil on medium-high heat. Sauté onion and peppers until tender. Add garlic, ginger, cumin and coriander. Toast cumin and coriander for 1 minute, then reduce heat to low. Pour honey and vinegar onto peppers and cook until peppers and liquid thicken slightly. Season with salt. Let cool and serve on top of chilled baba ganoush.

Serves 8

Photo by David Whittemore
Califonia Bountiful