The key ingredient for baba ganoush is aubergines which have their skinned lightly charred to impart deep smoky flavours into the dip. This can be achieved by roasting the aubergines whole until softened and then placing them under a high grill for a couple of minutes until the skin starts to blacken. The aubergines are then blended with tahini, lemon juice, soya yoghurt and seasonings.
To make the beer flatbreads combine two cups of flour with one cup of your chosen beer. A flavourful Wheat Beer with plenty of spicy notes work well for this. You can also add various seasonings, herbs or spices to the mixture should you wish.
Divide the mixture up into large balls and roll out to a thickness of approximately 1cm. You can roll these much thinner if you prefer a crispier texture. These can then be baked, grilled or pan fried until the surface starts to turn golden.
For the smoky baba ganoush blend the following ingredients in a food processor:
Fullers London Porter is a beautiful example of the style. Roasted malt, milk chocolate and toffee permeate the light and silky smooth taste. It's a flexible beer and one that has many great food pairings; from Shepherdless Pie to vanilla ice cream with caramelised oranges.
Paired with the smoky baba ganoush London Porter is delightful. The chocolate and nut notes combine with the creamy, smoky flavours of the dip.
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