Tag: habanero pepper

  • CSA 2026 WEEK 30

    From Our Farm

    Basil, Tulsi

    Eggplant, Japanese

    Peppers, Sweet Habanero

    Potatoes, Purple

    Sweet Potato Greens

    From Our Partners

    Beets – Clem’s Organic Gardens

    Kale, Curly – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Japanese-Style Mabo Eggplant with Tomato

    Ingredients:

    • 2 Japanese eggplants
    • 1 tomato (large)
    • 1/2 block firm tofu
    • 80 g (2.8 oz.) ground pork
    • 1 knob ginger (minced)
    • a small amount chili pepper (cut into rounds)
    • 1/2 Tbsp vegetable oil
    • a small amount of sesame oil
    • Japanese pepper powder as desired

    Sauce

    • 80 ml (2.7 fl. oz.) dashi/bonito broth
    • 1 Tbsp Kikkoman Soy Sauce
    • 1/2 Tbsp oyster sauce
    • 1 & 1/3 Tbsp sake (cooking sake)
    • 2/3 Tbsp sugar
    • 1/2 tsp potato starch (or cornstarch)

    Instructions:

    1. Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
    2. Roughly chop up the eggplants, slice the tomato into wedges.
    3. Mix together sauce ingredients.
    4. Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
    5. Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
    6. Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
    7. Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
    8. Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.

    Recipe adapted from: https://www.kikkoman.com/en/cookbook/recipe/00001265.html?

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 Fall Week 1

    This week’s share includes:

    Nonconformer Cucumbers

    Fennel (NSOF)

    Curly or Lacinato Kale

    Sweet Habanero Peppers

    Fuyu Persimmons

    Watermelon Radishes (COG)

    Roselle

    Purple and White Potato Mix

    Cherry Tomatoes (WAT)

    Welcome to your fall share! Week one brings us a diverse mix of fruits and veggies, including our first fennel of the season from partner New Sprout Organic Farms up in Appalachia. We’ve just made our final trip of the year to North Carolina. Now that the extreme heat of summer is behind us, we’ll have more variety to offer from our own farm.

    The arrival of fall brings us great news on the personnel front too! We’re happy to report the safe arrival of our seasonal guest worker crew. Each year they come from Mexico to plant, maintain, and harvest crops during our peak growing season of October-June. This highly skilled team is authorized to work on the H2A visa which is especially for agricultural work. This program requires a lot of paperwork, expense and hassle, but every year it has been worth the effort to host these reliable, hardworking, and high quality folks who do amazing work to grow organic food for our community. Bienvendios!

    We hope you enjoy this week’s recipes, all inspired by your share. We love seeing our own kitchen magic! Please tag us on IG @frogsongcsa and show us how you’re loving our tasty, fresh fruits and veggies!

    Fennel/Potato Au Gratin – adapted from oliveandmango.com

    Ingredients:

    • 1-2 large bulbs fennel, stalks removed, halved lengthwise, and cut into ½ wedges
    • 3-4 medium sized potatoes, thinly sliced (white, purple, or red)
    • 2 cups heavy cream
    • 3 garlic cloves, peeled and chopped
    • ½-1 teaspoon chopped rosemary
    • ¼ teaspoon crushed red pepper
    • 1½ cups finely grated Parmesan, divided
    • Salt and freshly ground black pepper, to taste
    • 4 tablespoons unsalted butter, cubed
    • ¼ cup bread crumbs

    Instructions:

    • Heat oven to 425°F. Place fennel and potatoes in a medium size 3-qt casserole dish, sprinkle rosemary, garlic, chili flakes, salt and pepper to taste and 1 cup of the Parmesan. Pour cream and toss everything to combine. Dot with butter. Cover dish with foil; bake for 60 minutes.
    • Uncover baking dish; combine remaining Parmesan and bread crumbs and sprinkle over top and until golden and bubbling and fennel is tender about 20-30 more minutes. Allow to cool a few minutes then serve and enjoy. Garnish with rosemary and, if desired, the snipped reserved fennel fronds.

    Quick Pickled Watermelon Radishes

    Ingredients:

    • 1/2 cup rice vinegar (120ml)
    • 1/2 cup water (120ml)
    • 1 1/2 teaspoons kosher salt
    • 1 tablespoon granulated sugar (13g)
    • 1-quart watermelon radishes, peeled and sliced thinly crosswise

    Instructions:

    • In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved.
    • Add the radishes and toss to coat.
    • Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving.
    • Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.

    Habanero-Jalapeno Chili

    Ingredients:

    • ½ pound FSO bacon
    • 1 pound ground pork
    • 1 pound ground beef
    • 1 green bell pepper, diced
    • 1 yellow onion, diced
    • 6 jalapeno peppers, seeded and chopped
    • 6 habanero peppers, seeded and chopped
    • 1 pint cherry tomatoes
    • 1 pound kidney beans (cooked)
    • 2 cloves garlic, minced
    • 1 ½ tablespoons ground cumin
    • 1 tablespoon crushed red pepper flakes
    • 3 tablespoons chili powder
    • 1 (28 ounce) can crushed tomatoes
    • 2 (16 ounce) cans whole peeled tomatoes, drained
    • 1 (12 fluid ounce) can beer
    • 3 ounces tomato paste
    • 1 ounce chili paste
    • 2 cups water

    Instructions:

    • Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
    • Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, garlic, cumin, red pepper flakes, chili powder, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
    • Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

  • CSA Summer 2023 Week 6

    Italian Basil

    Beets (COG)

    Sweet Bicolor Corn (NSOF)

    Curly Kale (NSOF)

    Moringa

    Bicolor Okra

    Sweet Habanero Peppers

    Murasaki Sweet Potatoes

    Slicer Tomatoes (NSOF)

    Beets are pretty awesome. Seriously! Sometimes they get a bad rap – we blame those soggy canned beets found in most supermarkets – but nutritionally, beets have a lot to offer. Full of vitamins and essential minerals, they are also a good source of fiber, Vitamin C, and Vitamin B6.

    Also, fun fact: beet sugar may have played a small role in ending the Caribbean slave trade. When the Napoleonic wars cut France off from West Indian sugar, scientists turned to beets; this provided an alternative to sugarcane harvested by slaves. Closer to home, 19th century abolitionists championed the sugar beet as “free sugar” because it was not produced by slave labor on sugar plantations. Of course beets just played a tiny role in ending this deplorable institution, but even today, the world still derives half of its sugar from sugarbeets.

    Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled, or otherwise cooked. To retain the vegetable’s nutrients and color, cook the beets without peeling first. The skin easily rubs off under cold running water after cooking. We share a few of our favorite beet recipes below so you can reap the health benefits and enjoy this too-often underappreciated veggie!

    Beet, Galangal, and Red Cabbage Soup – adapted from foodnetwork.com

    Ingredients:

    • 2 tablespoons unsalted butter
    • 1 cup chopped red onion
    • 1 cup peeled and chopped potato
    • 1 tablespoon chopped fresh galangal
    • 3 to 4 sprigs fresh thyme; 1 sprig fresh rosemary
    • Kosher salt and freshly ground black pepper
    • 3 1/2 cups chicken broth
    • 1 1/2 cups peeled and diced red beets
    • 1 1/2 cups shredded red cabbage
    • Sour cream and toasted and chopped walnuts for garnish

    Instructions:

    Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, galangal, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.

    Add the beets and cabbage and simmer until everything is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).

    Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed. Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

    Beet Hummus

    Ingredients:

    • 1 pound beets (about 3 medium or 2 large)
    • 1 teaspoon coriander seeds
    • 1 bay leaf
    • 2 tablespoons olive oil
    • Kosher salt
    • 1 teaspoon black sesame seeds
    • Two 10-ounce containers tahini hummus
    • 1/2 cup labneh or full-fat Greek yogurt
    • Cilantro leaves, for serving, optional
    • Warm pita triangles, for serving

    Instructions:

    Preheat the oven to 425. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.

    Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.

    Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.

    Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.

    Roasted Beets ‘n Sweets – adapted from allrecipes.com

    Ingredients:

    • 6 medium beets, peeled and cut into chunks
    • 2 ½ tablespoons olive oil, divided
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon sugar
    • 3 medium Murasaki sweet potatoes, cut into chunks
    • 1 large sweet onion, chopped

    Instructions:

    Preheat the oven to 400.

    Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet.

    Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture.

    Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.

     

  • CSA 2023 Spring Week 13

    Italian Basil

    Fairy Tale Eggplant

    Yellow Peaches (Watsonia Organics)

    Sweet Onions (Cured)

    Sweet Habanero Peppers

    Jalapeno Peppers

    New Red Potatoes

    Malabar Spinach

    Cherry Tomatoes

    Thank you, CSA Members!

    It’s the final week of our Spring season! Thank you for your support of our farm as well as our partner growers. During the upcoming Summer season, we’ll supplement your share with fresh fruits and veggies from their farms, like the juicy, sweet yellow peaches in this week’s box. We carefully vet each partner to ensure they share our values and high standards and are proud to call them part of our Frog Song family!

    The arrival of summer brings an abundance of spicy peppers from our fields. This week’s CSA share includes two varieties: habaneros and jalapenos. While these aren’t the hottest peppers in the world, they do pack a punch. Both contain large amounts of capsaicin, the compound that gives hot peppers their heat (it’s also a phytonutrient and gives these little guys a slew of health benefits!). So how hot are they?

    The heat level of a chile pepper is measured in Scoville heat units or SHU. Pepper heat ranges from zero to 1,400,000 Scoville units. Habaneros have 100,000 to 300,000 SHU which is around 10 to 30 times hotter than a jalapeño. With that in mind, we share these tips to handle them safely.

    1. Wear gloves. Not only can the burning sensation irritate your skin, but the peppers can also leave a residue on your fingers, and you might forget and rub an itchy eye.
    2. Realize that a little habanero goes a long way. Taste your dish as you go to make sure you don’t overdo it. The hottest parts of the pepper are the habanero seeds and the veins, so remove all of those to reduce the heat before adding to your recipe.
    3. Know the remedy for pepper burn. When you cook with hot peppers, chances are you’ll consume too much at some point. If that happens, drink milk, which has just enough acidity to quell the burning in your mouth. Other options include sugar, milk chocolate, and alcohol like tequila. For topical pepper burns that irritate your skin, apply either cold milk or lemon juice. A glass of cold water might be tempting, but avoid it at all costs—it will only spread the burning sensation.
    4. Remove the pepper’s skin first. The skin of a habanero is thin, but it can be tough to break down with your teeth. To remove the skin, roast the peppers over a gas or coal grill for ten minutes or roast them in the oven for the same amount of time. This will loosen the skin of the pepper and make it easier to peel off.

    Recipes

    Simple Habanero Hot Sauce – peppergeek.com

    Ingredients:

    • 5-10 medium Habaneros
    • 1/4 cup white vinegar
    • 2 tsp olive oil
    • 2 tsp cane sugar (of FSO cane syrup)
    • 1 cloves garlic
    • 1/4 tsp salt

    Instructions:

    • Wash peppers, remove stems, and chop
    • In a sauce pan, heat the olive oil on low until it shimmers. Add the peppers and cover. Cook until the peppers are very soft, about 8 minutes. *
    • Add garlic and cook until fragrant, about 2 minutes.
    • Add remaining ingredients. Simmer, cover, and cook for an additional 10 minutes.
    • Remove the mixture from heat and allow to sit, covered, for 10 minutes or until cool.
    • Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until right.

    *Note: Cooking habaneros releases capsaicin (the hot stuff!) into the air. We recommend opening windows for ventilation and wearing a mask if necessary.

    Jalapeño Infused Olive Oil

    Ingredients:

    • 3 jalapeño peppers destemmed, seeded, and sliced in half
    • 1 cup olive oil

    Instructions:

    • In a sauce pan, heat 1 cup of the olive oil over medium, then add in the jalapeño halves. Let them simmer in the oil over medium for 5 minutes, stirring frequently.
    • Add the remaining oil and reduce the heat to low. Continue stirring for 5 minutes.
    • Remove the saucepan from the heat, cover, and allow the oil to rest and cool for 1 hour.
    • Strain the oil into a bottle or jar to remove the jalapeño pepper halves and seeds.

    FSO tip: Keep the seeds in when cooking for a spicier olive oil.

    Baba Ganoush

    Ingredients:

    • 4-6 small eggplants
    • 1 medium clove of garlic, pressed or minced
    • 2 tablespoons lemon juice, more if necessary
    • ¼ cup tahini
    • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ teaspoon salt, to taste
    • ¼ teaspoon ground cumin
    • Pinch of smoked paprika, for garnish

    Instructions:

    1. Preheat the oven to 450 degrees
    2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in a parchment-lined baking dish with the halved sides down.
    3. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
    4. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
    5. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
    6. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    7. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with veggies, pitas, or as a sandwich spread.