Bubba Canoe is the name that Doug came up with that puts a McBride's Organic Farm spin on
the standard babaganoush recipe.
4 McBride's Organic Farm eggplants (halved)
4 McBride's Organic Farm garlic bulbs (whole)
1 lemon (squeezed)
1/4 c tahini
Slice eggplants lengthwise and place in oven along with wrapped garlic bulbs at 400C for 30
minutes (garlic may be removed after 20 minutes depending on size of bulb). Remove from
oven and let cool (this is a safety measure and we are far too impatient to wait - we want to
snack!). Hollow out eggplant halves, squeeze roasted garlic from bulbs, add tahini and lemon
juice and blend together to form Bubba Canoe. Eat with pita, rye, or your favorite snacking chip.