16/09/2026
We’re spotlighting our aubergines.
Our baba ganoush starts with a simple method of charcoal-grilling whole aubergines until the flesh naturally collapses. What begins as a robust vegetable, turns savoury and smoky, while it takes on the smoke above the coals, then left to cool.
We blend the pulp of the smoked aubergine with spices, toasted pine nuts and our house-made smoked oil until silken.
From a familiar ingredient becomes something of a different character and flavour profile.
Best enjoyed with our potato focaccia.
