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.