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Baba Ganoush Recipe

 

Baba Ganoush

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 2 lb Italian eggplant
  • 1 tbsp garlic minced
  • 2 tbsp lemon juice
  • 1/4 cup tahini paste
  • 1/3 cup olive oil extra virgin
  • 1/4 cup fresh parsley chopped
  • kosher salt to taste

Instructions

  1. Split the eggplant and roast in a 350-degree oven cut side down for approx. 1 hour

  2. To keep the eggplant from drying up too much pour about 2 cups water in the pan with the eggplant

  3. Once the eggplant is tender, cool slightly. Scoop the flesh out into a strainer and drain excess liquid

  4. Puree all the ingredients in a food processor till just smooth

  5. Adjust seasoning to your desired taste

  6. Chill and serve with toasted pita wedges

Recipe Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

Click here to view wine pairing tips with this recipe.

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