Food

Kansas City's Antler Room Turns Broccoli into Baba Ganoush

Eggplant isn't the only vegetable that's well-suited to the flavors of baba ganoush—at Kansas City's Mediterranean spot, The Antler Room, Chef Nick Goellner uses broccoli for the base of his tahini and olive oil-laced version. The baba ganoush comprises the first layer of the dish, and is topped with sweet roasted root vegetables, including carrots, radishes and turnips. It's all drizzled with umeboshi butter for richness,...