21st February 2017
What’s in a name…
Well it is a funny little story really. When Matt was little he had difficulty spelling and was getting picked on in school. One day his Grandad Cliff came up with a plan to banish the bullies. He would sit with Matt and get him to memorise fantastic, exciting, tongue twisting words and how to spell them. So armed with this new superpower Matthew charged into the playground with the word 'Baba Ganoush'. The bullies recoiled and that is how our business got the name 'Baba Ganoush' in honour of Grandad Cliff.
For those of you that don’t know Baba Ganoush also means ‘poor man’s caviar’. This imagery fits in well with us as we like to take local ingredients and turn it into something truly spectacular!
Baba Ganoush is also a delicious Levantine dish made by scooping out the inside of an aubergine / eggplant mixed with tahini, olive oil and various seasonings. It is easy to make and fun to do at home.
Take a look below for our very own Baba Ganoush Recipe!
Serves 6 people
What you need
- 3 large aubergines or 4 smaller ones
- 4 garlic cloves
- 1 teaspoon of salt
- 1 lemon - juice only
- 2 tbsp tahini
- 3 tbsp olive oil
- Black pepper to taste
- Garnish with parsley if you like
How to make it
- Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft - approximately 15-20 minutes, don’t forget to turn halfway through cooking.
- Crush the garlic with the salt, lemon juice, tahini, olive oil and pepper turning it into a paste.
- When cool, cut the aubergines in half and scoop out the flesh. Mix the soft bits with the remaining ingredients.
- Plate up on a serving dish and finish with olive oil and parsley over the top if you like.