Baba Ganoush with Sumac
Baba Ganoush with Sumac, with measured ingredients and a clear cooking method. Serve with Smoked Lager for a relaxed ProjectBeer table.
appetizer · Serves 4
Baba Ganoush with Sumac
Bring baba ganoush with sumac to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Smoked Lager when the food is ready.
Ingredients
Serves 4
2 large aubergines
2 tbsp tahini
1 garlic clove, crushed
1 lemon, juiced
2 tbsp olive oil
1 tsp sumac
15 g parsley, chopped
4 flatbreads (vegan)
Instructions
Heat oven to 230°C, 210°C fan. Pierce aubergines several times and roast on a tray for 40–50 minutes until collapsed.
Cool for 15 minutes, split and scoop flesh into a sieve. Drain for 10 minutes and discard skins.
Mash flesh with tahini, garlic, lemon juice and half the oil. Keep slightly textured.
Spread on a plate, drizzle with remaining oil and sprinkle with sumac and parsley. Serve with warm flatbreads.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Smoked Lager. A restrained smoky note reinforces the roasted aubergine. Avoid intensely smoky examples that would drown out the lemon and sesame. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.