**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.**
- Sonata (Dry White)
The garlicky, smoky flavor of the Baba Ganoush is a wonderful contrast to the fruity, crisp flavor of Sonata. The lemon juice adds a bridge element that helps balance the acidity between the wine and the food. The bahārāt spice really draws out the flavor in the wine. Serving the baba over a nice baked falafel adds a crunch element as well as some earthiness which again is a delightful contrast to the wine.
- 2 pounds of fresh eggplant
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoon Tahini
- 1/3 cup olive oil, plus more for brushing on the eggplant
- 2 tablespoons fresh flat leaf parsley, chopped
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon bahārāt
- ¼ cup + 1 tablespoon extra virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup red onion, roughly chopped
- ½ cup packed fresh parsley
- ½ cup packed fresh cilantro
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper to prevent the eggplants from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them on the prepared pan cut sides down. Alternately, grill over charcoal.
- Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 – 45 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon. Discard the skin.
- Place a mesh strainer over a mixing bowl and add the eggplant to the strainer. You want the eggplant to release as much moisture as possible, so shake/stir it in the strainer until it is somewhat dry.
- Discard the drippings and wipe out the bowl. Transfer the eggplant from the strainer to the bowl, add the garlic and lemon juice stirring vigorously with a fork until the eggplant breaks down. Add the tahini and stir until it is incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy.
- Stir in the parsley, salt, cumin, and bahārāt.
- Preheat oven to 375 degrees. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the remaining ingredients. Process until smooth, about 1 – 2 minutes.
- Scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on the oiled pan.
- Bake for 25 – 30 minutes, carefully flipping halfway through baking, until the falafels are golden on both sides.