Black And Gold Pub Qr Menu Recipe

Roast the eggplants

Preheat oven to 450°F (230°C). Prick eggplants several times with a fork. Place whole on a rimmed baking sheet and roast 35–45 minutes, turning once, until skin is charred and interior is very soft. Alternatively, roast directly over a gas flame or on a grill, turning occasionally, until skin is blackened and flesh collapses.

Steam and peel

Transfer hot eggplants to a bowl and cover tightly with plastic wrap or a plate for 10 minutes—this steams them and makes peeling easier. When cool enough to handle, split each eggplant and scoop out the flesh into a fine-mesh sieve or colander. Let drain 10 minutes to remove excess liquid (press gently if needed).

Blend the base

Transfer drained eggplant flesh to a food processor. Add tahini, lemon juice, smashed garlic, smoked paprika, cumin, salt, and black pepper. With the processor running, drizzle in 2 tablespoons olive oil until smooth but slightly textured (avoid overprocessing to keep some smoky fibers). Taste and adjust salt, lemon, or garlic to preference.

Finish and chill

Spoon the baba ganoush into a shallow serving dish and smooth the top. Make a shallow well in the center for the gold drizzle. If you prefer a colder spread, cover and refrigerate 20–30 minutes before serving; it also tastes great at room temperature.

Warm the honey slightly (10–15 seconds in microwave or a small saucepan) so it is runny but not hot. Stir in 1 tablespoon high-quality extra-virgin olive oil to make a glossy drizzle that resembles the "gold" element of the dish.

Scatter toasted sesame seeds and toasted pine nuts evenly over the baba ganoush. If the pine nuts are not toasted, place them in a dry skillet over medium heat and toast 2–3 minutes, stirring, until fragrant and golden—watch closely to avoid burning.

Drizzle the honey-olive oil mixture lightly across the surface in the well you created and along one side to create the black-and-gold visual contrast. Finish with a small sprinkle of smoked paprika and the chopped parsley for color and aroma.

Warm the pita wedges in a 350°F (175°C) oven for 4–6 minutes or wrap in foil and heat briefly so they are soft and pliable. Arrange pita and crudité around the baba ganoush on a serving board.

Serve immediately with lemon wedges on the side. Encourage diners to squeeze a little lemon over their portion if they want additional brightness. Provide small spoons or spreaders for the dip.

Storage: Cover and refrigerate leftovers up to 3 days. Bring to room temperature before serving and refresh with an extra drizzle of olive oil or honey if needed.