Description
This Quick and Easy Baba Ganoush recipe combines smoky roasted eggplant with creamy tahini and fresh garlic, elevated by crunchy bell peppers and red onion for added texture and flavor. Perfect as a flavorful dip or appetizer, it’s ready in under an hour and pairs beautifully with pita chips or fresh vegetable sticks.
Ingredients
Scale
Eggplant Base
- 1-2 pounds Eggplant (Medium-sized, firm and glossy)
- 2-3 tablespoons Olive Oil (Extra virgin)
- Salt to taste (Sea salt preferred)
- Freshly cracked black pepper to taste
Flavoring and Garnishes
- 2-4 cloves Garlic (Fresh, adjust based on preference)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1/4 cup Tahini (Sesame seed paste for creaminess)
- 1 cup Bell Peppers (Diced, mix of colors for sweetness)
- 1 small Red Onion (Finely chopped)
- 1/4 cup Cilantro or Parsley (Fresh herbs for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the eggplant.
- Prepare Eggplant: Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle olive oil over the cut sides and sprinkle with salt to season.
- Roast Eggplant: Place the eggplant halves cut-side down on a baking sheet and roast in the preheated oven for about 30-35 minutes until the flesh is tender and well-cooked.
- Prepare Vegetables: While the eggplant roasts, dice the bell peppers, finely chop the red onion, and chop the fresh cilantro or parsley for garnish.
- Scoop Eggplant Flesh: Once roasted, remove the eggplant from the oven and carefully scoop out the soft flesh into a food processor bowl, discarding the skins.
- Blend Ingredients: Add garlic, tahini, lemon juice, and the remaining olive oil to the food processor with the eggplant. Blend until the mixture is smooth and creamy.
- Add Textural Veggies: Pulse in the diced bell peppers and red onion along with salt and pepper, blending briefly to maintain a textured consistency.
- Serve and Garnish: Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.
- Enjoy: Serve immediately with pita chips or fresh vegetable sticks for a delicious appetizer or snack.
Notes
- You can adjust the amount of garlic to match your preferred level of pungency.
- For a smoky flavor, you can char the eggplant over a gas flame before roasting.
- Using fresh lemon juice enhances brightness, but bottled can be substituted if necessary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of smoked paprika or cumin for an extra layer of flavor if desired.
