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Home / Food and Wine Pairings / Baba ghanoush

Baba ghanoush

Chef, Lenny Redé
Wine Pairings:   Red Blend

, 

Baba ghanoush is a versatile smoky roasted eggplant appetizer that pairs easily with red or white wine

 

A Rhône Valley style blend featuring Syrah, Grenache, and Mourvèdre (GSM) from Washington’s Walla Walla Valley is a savvy match for Baba ghanoush. A GSM blend has complementary flavors of aromatic herbs such as rosemary, slightly floral lavender, and tart berries. Full-bodied and complex, it will pair nicely with the smoky eggplant and compliment the savory tahini.

Baba ghanoush is a Levantine appetizer of Lebanese origin made with pureed roasted eggplant, olive oil, lemon juice, cumin, and tahini. It is versatile enough to be used as a dip or a side dish, served cold or at room temperature. It is also a great vegetarian/vegan option for any party guests staying away from the five-alarm chili. 

Enjoy this example of a light, healthy Mediterranean/Middle Eastern dish that fits perfectly onto a crudité platter of fresh raw tomatoes, carrots, olives, cucumber, raw peppers, and warm pita.

Ingredients

  • 3 medium-sized eggplants
  • ½ cup tahini 
  • 2 teaspoons coarse salt
  • 1 freshly-squeezed lemon 
  • 3 cloves garlic, peeled and smashed
  • ½ teaspoon chili flakes
  • Pinch of cumin
  • 2 tablespoons olive oil
  • One bunch picked flat-leaf parsley

Steps

1.

Preheat the oven to 375 degrees F.

2.

Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)

3.

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4.

Remove from the oven and let cool.

5.

Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

6.

Taste and season with additional salt and lemon juice, if necessary.

7.

Serve with sliced tomatoes, olives, cucumbers, and pita.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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