Baba Ganoush is a very popular Middle Eastern eggplant dip. Eggplants, or aubergines, are grown year round in the region and often used in the local cuisine.
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A delicious twist on a classic Greek spanakopita with halloumi cheese and herbs in the traditional filling, and shaped into crispy finger sized rolls. Serve as a snack or starter.
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Greens and eggs are a traditional combination enjoyed in many Greek households. Simply prepared using seasonal greens–usually courgettes (zucchini) or wild greens known as Horta–local olive oil, fresh herbs and a few eggs.
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