The word combination of “baba” and “ganoush” are often interpreted as “father of coquetry” from Arabic. Baba Ganoush is a delicious, smoky aubergine dip made by cooking whole aubergines until blackened on the outside and softly steamy on the inside. Try it with a middle eastern flatbread such as Maneesh.
“With cooked aubergines mixed with peppers, tomatoes, olive oil and various Seasonings – our “baba ganoush” is a perfect example of how our dishes are made freshly everyday!” says Mehmet, owner of Keyif Turkish restaurant in Penarth.
3 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
2 tbsp tahini
3 tbsp olive oil
Black pepper, to taste
1 tbsp chopped flat leaf parsley
Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
21 Glebe Street
Penarth CF64 1EE
029 2070 2429
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