Not only does the word babaganoush sound delightful to pronounce but the taste of this appetiser is delicious.
Made from eggplant, it’s a recent addition to Chef Sara Mair-Doak’s Smokies product line.
Babaganoush is a Middle Eastern or North African appetiser and for those who haven’t come across it before, it’s something similar to hummus.
“I grew up with a lot of Middle Eastern family and always had hummus and babaganoush at family parties,” says Sara. “I also love smoking unexpected ingredients, so I just married the two together.”
It can be eaten as a spread in a sandwich, or as a side dish for grilled fish, as well as an appetiser with the likes of Smokies breadfruit chips, toasted pita or sourdough bread.
“Originally, the eggplant is blistered over an open fire, peeled and processed with tahini, garlic, lemon juice and olive oil,” says Sara. “The difference with mine is that I smoke for a few hours with local wood, such as almond, sea grape or casuarina.”
Sara’s smoked babaganoush, which is sold in deli cups, can be bought at the Market at the Cricket Grounds on Fridays and Saturdays, and at the Camana Bay Farmers & Artisans Market on Wednesdays.
Chef Sara Mair-Doak’s edibles can also be found on Instagram and Facebook
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