Growing Garlic and a Baba Ghanoush Recipe

by Jill Chen on October 10, 2011

in All Recipes, Appetizers, Garden, Vegetables

Just when the rest of my garden is looking fallen and dilapidated, it’s time to plant garlic for next year. Jill and I chatted about her garden last week and she offered to share an easy appetizer recipe that uses the garlic harvest and her garden eggplant. I’ve been roasting these two vegetables together constantly, probably wearing the exact same apron, though not with the cute pet pig. What harvest-inspired appetizers are you whipping up? -Maggie

One of the easiest things to grow is garlic, and October is the time to plant. This is me in my Eat Boutique apron (thank you,   Maggie!) with garlic that has already been cured and trimmed. The largest cloves will be saved and planted for next year. Bury them into the ground about 2″ deep with the pointy part facing up. Cover with a few inches of hay or leaves, and wait.

Hard-neck varieties will produce a curly garlic scape in late spring. When it grows a complete loop, break off the scape and enjoy it in a stirfry, make a pesto, or pickle it. It’s sweet and tender with a texture similar to asparagus and has a mild garlic flavor.

By late July, when you see half of the leaves on the stalk turn brown, it’s time to harvest.  These were left too late in the ground, evident by the lack of paper surrounding the bulbs. Garlic needs to be cured for 2-3 weeks by hanging in a dry, well-ventilated place, out of direct sunlight. Brush off dirt, trim off stalk and store in a paper bag for use all winter.

Here’s the last of the eggplant in the garden and it’s still flowering and bearing new fruit. I’m hoping this mild spell will hold out so these guys can grow a little bigger.

“No Henry, not for you!”

Both eggplant and garlic are wonderful drizzled with olive oil and roasted.

Roasting caramelizes and sweetens both eggplant and garlic. These were done in an earth oven, which added a nice earthy smokey flavor.

Mash peeled eggplant and garlic together with some fresh lemon juice, tahini, mayonnaise, parsley, cumin, paprika, and salt and pepper. Serve as a dip or spread with pita or flat bread.

Baba Ghanoush (Mashed Eggplant Spread)
Makes 6 servings


  • 2 whole garlic heads, unpeeled
  • 5 small eggplants
  • â…“ cup fresh lemon juice
  • ¼ cup plus  2 tbsp. tahini
  • 2 tbsp. mayonnaise
  • 1 tbsp. finely chopped parsley
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Kosher salt and freshly ground black pepper, to taste


Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.

All photos styled and shot by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats.  Order a gift box of food today.

Jill Chen

Jill Chen, photographer, graphic designer, and urban farmer resides in Toronto, Canada with her chickens and mini pet pig named Henry. After running a design studio for twenty years, Jill gave it all up for a simpler way of living. When she's not making food or photographing food, she's growing food with the goal of being self-sustaining with year-round organic produce, despite the harsh Canadian winter. Charcuterie, wine-making, mushroom cultivation, aquaponics and shrimp farming are just a few of the projects on her plate right now. You can follow Jill's blog, Freestyle Farm, for beautiful photos that will inspire you to cook or grow something.

Latest posts by Jill Chen (see all)

  • Chez Us

    Jill – seems roasted garlic has been on all of our minds.  Has been making a regular appearance at our home as well.  I have never made Baba Ghanoush – you make it look so easy.  Guess what I will tackle as soon as we are back in a kitchen.  On a side note, do you think I could grow garlic in pots?  Our new house only has a small deck – so we will be container gardening from now on.  :)

  • Jill @ Freestylefarm

    Chez Us, YES! you can grow in containers. You may have to give it a cold period (in your fridge for a few weeks) if you are in a warm climate. They need a cold dormant period. Look at all the different types of garlic that is available. I love the purple garlics.

Previous post:

Next post:

Copyright Eat Boutique 2014. Call us at +1-617-752-1105.

WordPress Admin