Hi I'm Willi and I'm Jon and we are the hosts of "Grow, Cook, Eat" and today we are making a Mediterranean dip, Baba Ganoush. Yes, it's kind of like hummus but it's made with eggplants. Should we get started? Yes. So a couple months ago we planted the eggplants and now it's time to harvest. I'm very excited because it's been a cold Summer here in Portland but we still got a lot of eggplants. So when you're harvesting eggplants you never want to tug them off the plant because they are really attached and you can hurt the plant. So you want to use scissors and you should be careful too because they can have spines up on the little cap that attaches them to the plant so be careful because they are pretty poky. So I'm just going to go ahead and snip off a couple of egg plants here because we're going to be roasting them up a little bit later and I'm just going to cut them off close to where they meet up with the main stem. There's a couple ways you can tell that an eggplant is just perfect, it's the best time to harvest and that is a lot of times their tip will start to lighten up in color and if you press your thumb into the eggplant's flesh it should be able to go in and make an indentation but that should also bounce right back. If the indentation stays, that's an indication that the fruit is over ripe and if it's really hard you probably want to leave it on the plant for a few more days and check on it again later. So I'm going to harvest a few eggplants and then we're going to go inside and make some Baba Ganoush. Baba Ganoush is a roasted eggplant dip and so I'm going to take these eggplants and we're going to roast them in the oven at 450. If you don't make a slit in them though they can explode so I'm going to score the bottom of the eggplants and you don't have to do it super deep, about a quarter inch and then place the spore side down on the tray and sometimes it's kind of a good idea to see how the eggplant wants to lay on the tray and then pick it up and score it on the underside. Then I'm just going to stick them into an oven. I've preheated it to 450 and we're just going to roast them until they get kind of wrinkly and really soft. So it's going to take probably about 25 to 30 minutes. It can take a little longer or a little less time depending on the eggplant size. Baba Ganoush is super easy to make. Basically you just dump all the ingredients into a Cuisinart or blender and puree them. So we're going to peel off the skins of the eggplant and scoop out the eggplant flesh though because the eggplant skin is kind of tough and it can be bitter. We're going to chop it up a little bit. Okay, so, into the blender. We're putting two cups of the chopped cooked eggplant. To give it a nice nutty flavor, we're putting in three tablespoons of tahini, three tablespoons of fresh lemon juice, two teaspoons of white wine vinegar, two tablespoons of olive oil, a quarter teaspoon of cumin and a half teaspoon of smoked hot paprika, one large clove of garlic that's been chopped, a teaspoon of lemon zest and two tablespoons of Italian parsley. So everything is in the Cuisinart and I am just going to process it until it's nice and smooth. Open the Cuisinart back up, scrape down the sides and then give the Baba Ganoush a taste and then add salt and pepper to taste. So it's pretty easy. I'm going to serve this with some pita and feta and olives in kind of a platter for a really simple easy lunch. Alright, so here, I'm going to serve it up and tell me what you think. Alright, okay, um hum, um hum. It's really good, huh? Um hum. I'm just going to go for dipping. Is that approved? Um hum. Um hum, well that was delicious Baba Ganoush. Well thank you. I thought so too and it's great because it's such a simple recipe. Well thanks for tuning in. We love sharing these recipes with you and we appreciate your comments. Yeah and if you want more ideas for your vegetable garden you can check out my blog, "Diggin' Food" where there are recipes and DIY projects and all sorts of fun information. See you next time.