Middle Eastern baba ganoush is taken a step further with roasted garlic, which imparts a mellow earthy flavour to complement the crunch of toasted pine nuts. Serve with heaps of grilled ciabatta brushed with extra virgin olive oil – this is food for sharing.
TO DRINK: Tokara Chardonnay 2005’s tropical flavours and hint of lemon will accentuate the nutty character of the dish
Aubergine and roasted garlic pate
- 1 garlic bulb
- 4 aubergines
- 5ml cumin seeds, ground
- 30ml extra virgin olive oil
- 30ml tahini
- 50ml lemon juice, freshly squeezed
- salt and freshly ground black pepper, to taste
- 50ml pine nuts, toasted
Preheat the oven to 200°C.
Slice the garlic bulb diagonally through the middle, so that each clove is halved crosswise. Place the two halves facing downwards on a baking tray.
Prick the aubergines and add them to the tray with the garlic. Roast until the aubergines are very soft, about 30 minutes.
Scoop the garlic and aubergines out of their skins and discard the skins. Place the flesh in a food processor. Blend until you have a coarse or smooth consistency, whichever you prefer. Fold in the cumin, olive oil, tahini and lemon juice, and season.
Place the pâté in a bowl, scatter with the pine nuts, drizzle with olive oil and serve with grilled ciabatta or flat bread.