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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:

Ingredients:

  Aubergines (cooked weight scooped 2.5kg)

25g  Olive oil

25g  Confit garlic

1.5g  Ground cumin

3g  Salt

10g  Lemon juice

1g  Smoked paprika

Method

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.

Serve

For more festive inspiration and shopping, visit our Christmas Hub.