MashaʼAllah! Baba Ganoush has returned in the Deli! This Middle Eastern classic is a splendidly flavorful blend of roasted eggplant, tahini (sesame seed paste) and herbs and spices. A cousin to hummus, baba ganoush, and its many variations, is enjoyed throughout Eastern Europe and Asia, from Romania to Saudi Arabia, Iraq, and India. It is often served as an appetizer alongside pita or naan and vegetables.
The talented folks at the Co-op have adapted their own recipe using whole food ingredients including organic garlic, organic lemon juice, and pure extra virgin olive oil. Our Baba Ganoush has a rich, smoky flavor with a zesty kick of garlic and citrus. Use it as an all-purpose dip, salad dressing, or stir into soups and pasta. (You will likely be tempted to eat it by the spoonful as well.) It’s affordable and delicious, as well as vegan and gluten free! Now available in the Deli to-go case.
Minor adaptions & serving recommendations:
- Top baba ganoush with sumac powder & fresh mint
- Serve with hummus and/or tabbouleh
- Serve with fattoush — a simple, spicy salad made with tomatoes, cucumber, onion, and greens (arugula works well). It’s dressed with lemon juice, garlic, olive oil, sumac powder, and sometimes a pinch of zaatar, which is a Lebanese mixture of thyme, sumac, and sesame seeds. Top salad with fried pita chips. (Use pita chips as shovel for baba ganoush!)
Looking for gluten-free options? Download our recently updated Gluten-Free Shopping Guide (in excel format).
When I was five, I attended an amazing school in Santa Monica, California. It was the quintessential “hippie” school house on the block, and it was spectacular. Math was taught in the kitchen cooking, using real measurements that meant something. Books were read aloud with inflection and a cadence that honed my storytelling skills. There were chickens and gardens and walking field trips to learn who our neighbors were.
One of the school’s neighbors was a store called the Co-opportunity Natural Foods Store, and this was my first introduction to a food co-op. It was 1976 and to say it looked anything like a “store” would be a stretch. There were barrels of beans and grains and not much more. The woman who gave us the tour was probably the age I am now and I was enthralled with her. She was so excited to talk to us about what a co-op is, the benefits to the community, and her passion for food. Looking back now, I realize how much our own co-op family have the same passion for food, our local community, and the benefits of food co-ops. I haven’t been back in some thirty plus years, but I know that store has grown, much like ours here. So as I reminisce about the past, I wish you a Happy New Years and bring you a barrel full of black eyed peas for luck.
Black Eyed Pea and Kale Salad
- 1 cup black eyed peas
- 1 cup kale, finely chopped
- 1 cup spinach, chopped
- 3/4 cup yellow, orange, or red bell pepper, chopped
- 2 green onions, chopped
- 1 shallot, chopped
- 1/4 cup + 1 tablespoon olive oil
- 1/4 teaspoon red chili flakes, or to taste
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
- Combine kale, spinach, black eyed peas, peppers, and green onions in a bowl.
- In a small skillet, heat one tablespoon of the olive oil and saute the shallot until caramelized. Add the red chile flakes and continue to cook for a few seconds. Remove from heat and add the remaining oil, cider vinegar, and dijon mustard and whisk or stir to combine.
- Toss the salad with dressing, season with salt and pepper, and serve.