During one of our winery tours in Mendoza, we stopped at one of my must-sees, Bodega La Azul. I loved the bohemian look to the winery, its boutique size and the rave food reviews. The five course wine pairing meal here is to-die-for. The ingredients are simple, but they highlight the important parts of each course perfectly. The first thing that hit our table was bread and this amazing smokey, creamy dip. The flavor was out-of-this-world and everyone at the table fell in love. I had to ask how it was made, and the answer was simple: garlic, eggplant and a few other spices.

Because I loved these flavors so much, I knew I wanted to make it at home. I adapted this recipe from the blog Yummy Beet. I knew this was going to be a bit different than La Azul's recipe, but not knowing anything about making baba ganoush I thought I would start here. The owner of La Azul explained that they steam the eggplant and peel the skins before making the baba ganoush. This recipe oven roasts or grills the...