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Pea Shoot Baba Ganoush

Yield: Serves 4-6 as an appetizer

Time20 minutes


  • 4 small eggplants or 2 large (you will use 3 cups)
  • ⅓ cup tahini
  • 2 cups pea shoots (1 Fieldhouse grow tray) 
  • 2 cloves garlic
  • ¼ cup lemon juice, plus more to taste
  • 1 tbsp olive oil, divided
  • 1 tsp salt, plus more to taste
  • 2 Tbsp sesame seeds


  1. Cook the eggplants over a stovetop gas flame or with the broiler: 
    1. Stovetop Flame Method (preferred): Cook eggplants by placing them directly on the grate above a medium flame. Turning often using tongs, cook until the skin is completely charred and flesh is fork-tender. This will take between 10-15 minutes, depending on the size of your eggplants.
    2. Broiler Method: Arrange eggplants on a baking sheet lined with parchment paper, then place in the oven about 5 inches below the broiler. Broil on medium-high heat for about 25 minutes, or until the eggplants are charred and fork-tender.  Turn the eggplants frequently so they char evenly on all sides.
  2. Transfer charred eggplants to a large bowl and cover with a lid or tin foil. Let sweat for 15 minutes. This allows the eggplants to cook all the way through.
  3. Remove the lid from the bowl, allow the eggplants to cool, then cut them in half and scoop out the flesh or peel off the charred skin. Measure out 3 cups of flesh. 
  4. To a food processor, add 3 cups eggplant flesh, ⅓ cup tahini, 2 cups pea shoots, garlic, lemon juice, 1 teaspoon olive oil, and salt. Blend until smooth, then taste and adjust, adding more lemon or salt if needed.
  5. Plate in a shallow bowl and garnish with sesame seeds and more microgreens, and drizzle with 2 teaspoons olive oil. Serve with fresh pita bread.

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