Thursday, July 25, 2013

Baba Ghanoush with Roasted Red Peppers

The eggplants at the farmers market are huge these days!  I couldn't resist buying one just so I can make this Baba Ghanoush with Roasted Red Peppers.  I love this dip with pita chips and I have even used it as a spread for sandwiches.  I recently used it in a chicken wrap sandwich and it is great as a substitute for mayo.  The Baba Ghanoush with Roasted Red Peppers is creamy and has a great smokey flavor due to the roasted eggplant and red peppers.    This is a very versatile dip recipe because you can add as much or as little of an ingredient as you want; so if you love garlic, add extra cloves.   Enjoy!

Baba Ghanoush with Roasted Red Peppers

1 large eggplant
½ cup roasted red peppers, jarred
1 tablespoon tahini
1 garlic clove, minced
1 tablespoon lemon juice
1 to 2 tablespoons olive oil
¼ teaspoon salt 
¼ teaspoon black pepper


Preheat oven to 450 degrees.

Cut off top of eggplant.  Prick eggplant all over with a fork and place on a foil lined sheet pan.  

Bake for 25 to 30 minutes.  The eggplant will turn black and shrivel.  The inside of the eggplant will be soft and tender.  

Allow eggplant to cool.  Cut eggplant in half and scrape out eggplant off the skin.  

In a food processor, add eggplant, roasted red peppers, tahini, garlic, lemon juice, olive oil, salt and pepper.  Pulse until mixed well. 

Serve warm or at room temperature with pita chips, flatbread, chips, vegetables etc.