There are two distinctly different recipes: the Middle Eastern - over which many political debates have ensued, and the European - which Hafla's creator attribute solely to his mum!
Their Babaganush is made with over 95% Australian ingredients. They take the voluptuous eggplant; poke and near burn it before we carefully moosh it up with Tahini, cold press olive oil and special spices.
Babaganush is a great healthy snack at any time, it is great with fresh celery or carrot sticks for the kids, or on bread.
“Baba”, as we like to call it, will go well with fresh veggies and it is on particularly good terms with fresh tomatoes, or as companion for cheese and crackers. Babaganush, as with all good foods is best eaten fresh and for best tasting, once opened it should be kept refrigerated, and consumed within five days.