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!
- 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
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!