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This scrumptious Baba Ghanoush dip is sure to be your new favourite recipe. Originating from Lebanon, the earthy and zesty notes can be hard to pair with a wine but fear not – we won’t let you go thirsty this Christmas!
The earthy aubergine, lip-stinging confit garlic and perfumed smoked paprika are all pungent flavours (in the best way possible) but the lemon juice freshens things up and cumin contributes a lovely fragrance which lends itself to white wine. Given we need to balance bold flavours with a zesty touch, Belezos Rioja Blanco, Bodegas Zugober makes the perfect partner here.
This stylish white Rioja boasts vibrant tropical fruit, underpinned by a baked orchard fruit medley and ripe citrus character, all complemented by a delicate floral note. Barrel fermentation and maturation in oak for one year contribute sweet spices and nutty nuances along with a rich texture. A complex white with mineral layers and creaminess which is balanced by a streak of acidity and opulent fruit nature – this wine can match up to the most characterful of dishes.
So whip up a storm this festive season following the recipe from the Cotswold’s Fish Hotel below:
Aubergines (cooked weight scooped 2.5kg)
25g Olive oil
25g Confit garlic
1.5g Ground cumin
10g Lemon juice
1g Smoked paprika
Turn the hob on to a medium heat.
Place the whole aubergine into a no stick frying pan.
Add the pan to the heat and frequently turn the aubergine for approximately 1 hour until it’s blackens, soft in texture and gives off a smoked aroma.
Take the aubergine off heat and carefully cut in half and scoop out the soft fleshy middle.
Set up a blender and blend the remaining ingredients with the aubergine until smooth.
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