Recipe: Waterfall Farm Baba Ghanoush

Waterfall Farm Baba Ghanoush

Though baba ghanoush didn’t originate in South Carolina, the ingredients evoke the essence of a South Carolina summer. The recipe features tomatoes, eggplants and onions, all grown locally at Waterfall Farm on Spring Island. This dish was crafted to showcase the farm’s fresh produce, reflecting the community’s dedication to homegrown, seasonal ingredients.

Ingredients

2 eggplants, medium/large

5 garlic cloves, whole

1 yellow onion, medium, quartered

1/2 cup grape tomatoes, whole

1/2 cup extra virgin olive oil (for roasting veggies)

2 tablespoons lemon juice

1/4 cup tahini

1/2 cup extra virgin olive oil

2 tablespoons parsley, chopped

1 tablespoon cilantro, chopped

Salt and pepper, to taste

Directions

[1] Cut eggplants in half and then those halves into quarters to make them more manageable. In a mixing bowl, toss cut eggplants (with skin on), garlic cloves, yellow onion and grape tomatoes with 1/2 cup olive oil and a few pinches of salt and pepper. [2] Roast in oven at 350 degrees for about 10–12 minutes, enough to get a light roast on all of the vegetables. Set vegetables aside and cool to room temperature. [3] Drain excess liquid from the pan. Once cooled, place vegetables, lemon juice, tahini, olive oil, parsley and cilantro in a food processor. Pulse the mixture in the food processor until it all comes together, but keep it slightly chunky. [4] Season with salt and pepper to taste. Chill and enjoy with your choice of chips, pita bread or sliced vegetables.