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


  • 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.


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!