Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Baba Ganoush with Toasted Turkish Bread Food Baba Ganoush with Toasted Turkish Bread Preparation time Cooking time Serves Ingredients Ingredients 3 large Eggplants 3tbs Tahini 2tbs yoghurt 3 cloves of confit garlic 1tbs Coles Cumin powder 1 Lemon 50g Butter 1tsp chilli powder 1 Loaf of Turkish bread Method Place eggplant over flames of a gas burner with a heat proof wire rack or BBQ. Grill and rotate for about 10 minutes or until charred and soft. Place into a dish. Remove the skin from the eggplant and place the flesh of the eggplant on a board Run your knife through the flesh to mash up and transfer to a bowl. Mix in salt, tahini, cumin, garlic, yoghurt and juice of a lemon. Stir to combine. Meanwhile, in a saucepan over a medium heat, add some butter and a squeeze of lemon. Cook until it becomes ‘burnt butter’ or fragrant. Transfer the dip to a platter, and spoon the burnt butter of the top. Sprinkle with some chilli powder. Serve with slices of warm turkish bread. Wine Match: Simon Tolley Rosé 2017 and De Iuliis Shiraz 2016. For more inspiration check out these recipes on cookspantry.tv! Food Wine Match You might also like Food Troy Rhoades-Brown's white sesame & nori crusted trout Words by Troy Rhoades-Brown on 24 May 2019 Food Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Food Spanish-style pork ribs with white bean salad