Roasted Red Pepper and Roma Tomato Baba Ganoush

Embark on a flavorful journey with this enticing twist on classic Baba Ganoush. Infused with rich roasted red peppers and tantalizing Roma tomatoes, this vibrant dip escapes the ordinary and ventures into gourmet territory. Perfectly paired with toasted naan, pita chips, or fresh veggies, it promises to elevate your snacking game to new heights.

Ingredients

🍆 2 large eggplants
🌶️ 2 red bell peppers
🍅 2 Roma tomatoes
🫒 1/2 cup olive oil (for drizzling on the veggies before roasting)
🧄 2 cloves garlic, minced
🍋 The juice of 1 lemon
🫒 1/4 cup extra virgin olive oil
🍚 2 tablespoons tahini
🌿 1/4 cup fresh chopped parsley
🧂 1 teaspoon salt or to taste
⚫ 1/2 teaspoon black pepper

Instructions

1- Preheat and Prep:

• Start by preheating your oven to 400°F (200°C).
• Wash and cut the eggplants, red peppers, and Roma tomatoes in half, ensuring to remove the seeds from the peppers.

2- Roast the Veggies:

• Arrange the veggies on a parchment-lined baking tray, drizzling them generously with the olive oil.
• Position the eggplants cut side down.
• Roast in the oven for 40-45 minutes, until they achieve a golden-brown color.
• Allow them to cool for about 10 minutes once roasted.

3- Peel and Chop:

• After cooling, carefully peel the skins off the peppers and tomatoes.
• Scoop out the tender flesh of the eggplants.
• On a chopping board, combine all these roasted veggies and chop them to your preferred consistency, then transfer the mixture into a bowl.

4- Mix it Up:

• Add the minced garlic, lemon juice, extra virgin olive oil, tahini, parsley, salt, and black pepper to the bowl.
• Mix everything until well incorporated, resulting in a creamy and flavorful blend.

5- Serve and Enjoy:

• Transfer the Baba Ganoush to a serving dish.
• To finish, garnish with a drizzle of EVOO, a sprinkle of fresh parsley, and a dash of sumac.
• Serve with toasted naan, pita chips, or fresh veggies and savor the unique twist on this classic dish.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: Approx. 180 per serving
Nutritional Information (per serving): 3g protein, 15g fat, 8g carbohydrates
Equipment Needed: Baking tray, parchment paper, knife, chopping board, mixing bowl

Cooking Tips

• For a smokier flavor, grill the eggplants and peppers instead of roasting them.
• Add a pinch of cayenne for a spicy kick.
• Allow the Baba Ganoush to chill in the refrigerator for an hour before serving to let the flavors meld together.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Roasted Red Pepper and Roma Tomato Baba Ganoush