Acorn Squash & Aubergine Baba Ghanoush by Chef Trevor Semones from Wild Eggs, at the Sun Valley Fresh Stop Market
Mmm did someone say baba?! Chef Trevor Semones from Wild Eggs cooked up fall spin on this traditional Mediterranean dip/topping. Aubergine, aka eggplant, is the key ingredient in what makes this a baba ghanoush, over a regular hummus. Dip in a few veggies and send your taste buds into heaven!
Acorn Squash & Aubergine Baba Ghanoush
2 Eggplant (Aubergine) - halved 1 Shallot
2 Acorn Squash - quartered 2 cloves of Garlic
Sesame Oil 1 tsp. Cumin
Olive Oil 1 tsp. Onion Powder
Sea Salt 1 tsp. Smoked Paprika
Cracked Pepper 1 tsp. Parsley -chopped
¼ cup of Tahini paste Juice of ½ Lemon
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.