Roasted pepper baba ganoush


The summer BBQ season is coming to an end, but that doesn't mean there aren't any fabulous reasons to host friends and family for warming meals and wonderful conversation. In the fall, I like to retire my tried-and-true guacamole from the summer, and change it up with different kinds of hummuses and dips with a huge assortment for veggie sticks and crackers (have you tried these falafel crackers yet?!?). A new addition to my dip rotation is this roasted pepper baba ganoush. I love to use baby peppers for this, because their flavor is much more intense and sweet. But if you can't find them, go ahead and use any big peppers you can find!

Preparation time: 50 minutes

Hands on time: 20 minutes

Makes: 1 ½ cups

  • 2 big red bell peppers (or 4 small different colored ones)

  • 1 medium eggplant (size of 2 fists)

  • 1 garlic bulb

  • extra virgin olive oil to drizzle

  • ¼ cup tahini

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp lemon juice

  • ½ tsp ground cumin

  • ¼ tsp cayenne pepper

  • ¼ tsp oregano

  • sea salt and freshly ground black pepper

  1. Start by pre-heating the oven to 200°C/ 400°F, and lining a baking tray with parchment paper.

  2. Cut the top of the garlic bulb off. Drizzle with olive oil (about ½ tsp). Then cut a square of parchment paper, and a bigger square of foil. Wrap the garlic in the paper, then the foil, and place in oven to roast.

  3. Cut off the stem from the eggplant, half the eggplant lengthways, and place both halves cut side down on the baking tray.

  4. Cut the peppers in half, take out the seeds, and remove the stem. Place with the cut side down on the baking tray next to the eggplant.

  5. Drizzle the eggplant and peppers with a little olive oil (about 1 Tbsp), and place in oven to roast for 30 minutes.

  6. After 30 minutes, the eggplant and peppers should be soft. Take them out, as well as the garlic.

  7. Unwrap the garlic, and let everything sit to cool off for 5 minutes.

  8. In the meantime, add the tahini, olive oil, lemon juice, and spices to the food processor.

  9. Add the peppers and eggplant to the food processor.

  10. Turn the garlic bulb upside down, and squeeze out the garlic - it is like a sweet paste - and scrape it into the food processor.

  11. Process on high for about 1 minute until completely smooth.

  12. Season with salt and pepper to taste, as well as more lemon juice if needed.

  13. Serve with veggie sticks, falafel cracker, or on top of any bowl. Will keep in fridge for up to 5 days.


Enjoy!


#eggplant #garlic #tahini #lemon

© 2020 Martina Zand