Autumn Baba Ganoush

Part two of the recipes inspired by the Farmers Market mystery basket challenge. I have to admit, this was probably not a dish I would have tried with the rustic cooking conditions at the market. But, Chef Wadi was up for the challenge ! 

In the basket, he found two different kinds of eggplant. A small, white variety, and the smaller, green Thai style. He chose to roast the larger one, paired it  with a roasted chile, and make this very simple dip. The real challenge this day was not having access to a food processor. And, he had to make due with the spices they gave him, so traditionally this would have had tahini, but substituting sesame oil was genius ! With his amazing knife skills,  he made this super smooth appetizer look like he had access to a regular, well stocked kitchen. Directions below are for those with the more modern conveniences... 

Autumn Baba Ganoush

1 white eggplant (any variety would work here, however) 

1 green chile 

1/2 teaspoon salt

1/4 to 1/2 teaspoon chipotle powder

Dash of sesame oil 

1 Thai eggplant, thinly sliced
Drizzle of olive oil

On a grill or open flame, grill both the whole eggplant and the green chile until soft. Let cool, and remove skins. Place in food processor along with chipotle powder, salt and sesame oil. Blend until smooth.  Place in serving bowl, and top with olive oil to taste, and Thai eggplant slices, for garnish.