Palestinian cuisine is known for using healthy, local and seasonal ingredients. This baba ghanoush recipe was created based on a dish I tasted at a recent dinner crafted by Palestinian chef Nasser Abufarha and Cooks’ House Chef Jen Blakeslee that blended locally sourced seasonal produce with fair-trade Palestinian ingredients.
Grilling the eggplant creates a smokey flavor that pairs with the Canaan Fair Trade sun dried and toasted dark tahini delivering a full rich flavor that is pure Palestine.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and fair trade products from Canaan Fair Trade.
Farm fresh local eggplants
Farm fresh local garlic
Farm fresh local parsley
Canaan Fair Trade tahini
Canaan Fair Trade Nabali olive oil
Ingredient Note: Higher Grounds Trading Company carries the Canaan Fair Trade product line.
Preheat grill to medium high.
Wash and dry two medium eggplants. Prick eggplants with fork and grill over medium high heat turning often until skins wrinkle and blacken. Place grilled eggplants in a glass bowl, cover and let rest for ten minutes. Split eggplants and remove two cups eggplant flesh with a spoon into a large glass bowl.
Remove skins from six garlic cloves, place cloves in a grill pan and grill until skin starts to turn brown, flip and grill until clove is brown on other side.
Place grilled garlic cloves in the glass base of food processor. Remove one half cup parsley leaves from stems and add to the processor. Zest entire lemon and add zest to the processor. Juice entire lemon and add lemon juice to the processor. Add one quarter cup Canaan Fair Trade tahini to the processor with one half teaspoon sea salt, one quarter teaspoon ground pepper and blend until smooth. Add eggplant to the processor with one quarter cup Canaan Fair Trade Nabali olive oil and blend until smooth. Taste baba ghanoush and adjust seasonings as desired.
Serve baba ghanoush with a sprinkle of minced parsley, a tablespoon of Canaan Fair Trade Nabali olive oil drizzled on top and a dash of sea salt.
Kristin Celeste Shroeger of Traverse City is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.