Food & Wine Pairing Recipe of the Week – Baba Ganoush

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With a little spring feel in the air – it is time to start thinking about entertaining. We just love this classic mediterranean dip which is the perfect accompaniment to any antipasto platter – and not to mention our new 2014 Central Otago Rosé!Baba Ganoush with Bald Hills Central Otago Rosé

Ingredients

  • 1 medium eggplant cut in half
  • 3 clove cut in half minced
  • 1 tablespoon onion(s) minced
  • 1 tablespoon tahini juice
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil extra virgin

Instructions

Preheat the oven to 400 degrees.

Place the eggplant, cut side down, on a baking sheet and roast for 25-35 minutes or until completely soft.

With a large spoon scrape the insides out of the eggplant, discarding the skin.

Place all ingredients in a bender or food processor and mix. Baba Ganoush can be as chunky or as smooth as you prefer.

TIPS AND NOTES:

Traditional cultures drizzle Baba Ganoush with additional extra virgin olive oil, and garnish it with pomegranate seeds, fresh mint and minced pistachios. Yum!

 

Wine Pairing – Bald Hills Central Otago Rosé 2014

Are you ready for this drop? Coming soon!

 

 http://www.baldhills.co.nz/2014/08/food-wine-pairing-recipe-of-the-week-baba-ganoush/