Hi friends! I am recently back from an amazing tour with Baloian Farms. They are a fourth generation family farm, with farms in California and Mexico. We were able to tour their growing areas in the Coachella Valley, near the Salton Sea. They grow all kinds of things there. Bell peppers, lettuce, green beans, all kids of squash, cauliflower, cucumbers and eggplant! When I was gifted a few of their gorgeous eggplant, fresh from the vine, I knew exactly what to do with it. Make eggplant and olive dip from the new cookbook of course!
Isn’t that gorgeous? I love learning how things grow and seeing such abundance on the vine!
Are you a fan of Babaganoush? Then this dip is for you! It’s perfect for summer and roasting the vegetables in your Instant Pot, instead of the oven, means your house won’t get hot. So really, I’m helping you save on your energy bill too. You’re welcome! :-)
There will be more posts and information coming on the farm tour, but for now, I’m going to leave you with this luscious dip and all my love for a wonderful summer (with lots of great food) ahead!
