Mar 10, 2017

Roasted Red Pepper Baba Ganoush

Eggplant dip

Just the thought of red pepper baba ganoush brings me back Hawaii. I was first introduced to baba ganoush at my dearest friend's house who I met in Hawaii. There were many a night spent laughing and talking in my friend's kitchen scooping up baba ganoush with a glass of wine in my hand and my goddaughter under foot. So when I had the opportunity to recreate this dish all on my own I had to try it.

Hubby and I bought the eggplant to make ratatouille. A fun change of pace as we normally make eggplant parmesan. We didn't use all of the eggplant so we saved the remainder with plans of making baba ganoush.

It was so easy to make and turned out deliciously! First you cook the eggplant and red bell pepper. In Hawaii my friend would make it on the grill. I didn't want to hassle with that so I decided to broil mine in the oven. Every five minutes or so I would stir the vegetables around to make sure that they all got cooked and none of them got too burnt roasted. At this point you can remove the skins if you'd like. I didn't and it turned out fine. Even recipes that recommend taking off the skins say you can leave some on for flavor and color.



It took about 25 minutes for them all to get cooked. Then I put them in the food processor with olive oil, lemon juice, and garlic until blended until mostly smooth. Then it was ready to eat with some bread, crackers, vegetables, or whatever you'd like to dip in it.


Roasted Red Pepper Baba Ganoush

Makes roughly 2.5 cups

2 cups eggplant
1 red bell pepper
olive oil, 4 tablespoons divided, more or less to taste
salt, 1/4 teaspoon, more or less to taste
1/2 lemon juiced
2 cloves garlic

Cube the eggplant and bell pepper. Coat in about 2 tablespoons olive oil and place on cookie sheet. Broil on high for about 20 minutes or until cooked. Take care to stir frequently to prevent burning. Some charing is ok for flavor, but you don't want it burnt.

Place in food processor and add additional olive oil, salt, lemon juice, and garlic. Blend until mostly smooth. Serve as a dip with bread, crackers, or vegetables.

Shared on Home MattersPretty PintasticShare The WealthHomesteader HopHomestead HopHealthy Happy Green Natural Hop

5 comments:

  1. So delicious! Roasted veg is the best! I posted about eggplant this week too! We are still a few weeks from planting, but y'all can grow it at this time of year. Enjoy!

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    1. We are "rebooting" our garden, by laying cardboard and mulch again. I need to get with it though because I'm ready to GROW!

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  2. This sounds so tasty! I think I might need to make some soon!
    Thanks for linking up at The Pretty Pintastic Party!

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    1. You'll have to let me know how it turns out! Thanks for stopping by.

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  3. I've never had roasted red pepper baba ganoush, but it sounds like a delicious way to eat eggplant with lots of flavor. Thank you for sharing your recipe at the #HomeMattersParty - we hope you will link up with us again on Friday!

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