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
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.
Makes roughly 2.5 cups
Roasted Red Pepper Baba Ganoush
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.
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