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Baba ganoush with tabouleh & 50 Reasons Sauvignon Blanc


200g of bulgur
2 plum tomatoes, seeds removed and diced
20g of finely chopped fresh parsley
2 tablespoons of finely chopped spring onion
4 tablespoons of olive oil
The juice of a lemon
Salt and pepper
1 tomato cut into segments
1 lemon cut into segments
1 Turkish pide bread (or other flatbread)

For the baba ganoush:
2 aubergines (total weight: around 500g)
2 cloves of garlic, very finely chopped
1 tablespoon of tahini (sesame paste)
1 tablespoon of chopped fresh coriander
2 tablespoons of olive oil
2 tablespoons of lemon juice
Salt and pepper

1. Prepare the bulgur according to the instructions on the packet. Allow cooling. Mix the tomato cubes, parsley, and spring onion through the bulgur. Add the oil and lemon juice. Season to taste with salt and pepper and extra lemon juice or oil if you want.

2. Heat the oven to 180°C. Prick the aubergines all over with a fork. Place in a hot oven for 30 minutes. Meanwhile, mix the garlic with the tahini, coriander, oil, and lemon juice.

3. Remove the aubergines from the oven. Slice them lengthways through the middle. Use a spoon to scrape the flesh from the skin. Finely chop the flesh while it is still hot. Combine with the garlic mixture. Add salt and pepper to taste.

4. Spoon the salad into a bowl. Decorate with the tomato and lemon segments. Serve the baba ganoush and the bread separately.

Food and wine pairing
The baba ganoush, and especially the salad, contain lots of fresh acidity and green flavours of lemon, tomato, and parsley. This crisp 50 Reasons with its rich bouquet is the ideal accompaniment. The ripe, floral notes in the wine are a great match for the olive oil and aubergine. An utterly delightful combination.


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