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

Printable Recipe

Ingredients

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

Directions

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.    

Baba Ghanoush

You might ask what is baba ghanoush? It is a Mediterranean eggplant dip that is usually served as an appetizer and served with pita chips or flat breads.  I love eggplant and I bought one at the farmers last week originally to make eggplant parmesan, but I can always make that another time.  What is great about baba ghanoush is the roasted eggplant, and be sure to prick the eggplant or it might explode while baking!  I roasted my eggplant in the toaster oven also.  This is a basic baba ghanoush recipe and didn't take long to make at all.  I served it with the best flatbread by Aladdin Bakers that I discovered while in Brooklyn last weekend.  I think its only available in NY since its made in Brooklyn so I may have to ask my cousin to bring me back some when she comes home.  My cousin was nice enough to give me her flatbread to take home this weekend, thanks Cathy!

Baba Ghanoush

Printable Recipe

Ingredients

1 large eggplant

2 tablespoons tahini

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons olive oil

¼ teaspoon salt 

Directions

Preheat oven to 450 degrees.

Prick eggplant with a fork and place on a foil lined sheet pan.  Bake for 20 to 30 minutes.  The eggplant will turn black and shrivel. You can slice the eggplant in half and allow to bake after it has turned black. The inside of the eggplant will be soft and tender.  

Allow eggplant to cool.  Scrape out eggplant off the skin.  

Mash eggplant with a fork.  (You could also use a food processor for this part.)

Add in tahini, garlic, lemon juice, olive oil and salt.  Mix well.

Serve at room temperature with pita chips, flatbread, chips, etc. 

The baba ghanoush can also be served cold.