Recipe

Take a little bit of The Four Graces home with you when you recreate our favorite winery recipes at home, like the Baba Ghanoush below by Chef Sage. Pair this recipe with your favorite bottle of The Four Graces wine and you have perfection.

Baba Ghanoush 

4 Large Eggplant (Halved)
1 Bunch Italian Parsley (Chopped)
1 Lemon (Juiced)
1/4 cup Confit Garlic
1/4 cup Tahini
1/4 cup Extra Virgin Olive Oil
1 Tbsp Coriander (Freshly Toasted & Ground)
1 Tbsp Ancho Chili Powder
2 Tbsp Paprika
Red Wine Vinegar (To Taste)
Salt (To Taste)
Neutral Oil or Water (Canola or Vegetable)(To Blend Well)

Roast eggplant skin side up on an open flame grill (or in the oven at 350°F ) drizzled with some of the olive oil until dark, charred and soft. Place eggplant in a bowl and cover with plastic wrap or a lid until cooled to a temperature you can handle. Scoop out the flesh of each eggplant (discarding the skins) and place into a blender. Add all other ingredients to blender and blend into a smooth and creamy consistency, thinning with water or neutral oil as needed. Season to taste and serve immediately by itself or with a fine dusting of paprika and a drizzle of nice olive oil.