I love roasted eggplant. I have made it many ways, and have made my Baba Ganoush a number of ways as well. It is pretty versatile. This version is one of my favorites, it combines the hearty flavor of the eggplant with the natural sweetness of roasted red peppers, and roasted garlic for a very robust flavor.
Preheat oven to 400 degrees.
Ingredients:
2 roasted, peeled and cooled large eggplants
1 large roasted peeled red pepper
1 small roasted yellow onion
1 large whole bulb of roasted garlic, peeled
2 T of lemon juice
1 T of dried parsley, or 3 T of fresh parsley
1/4 tsp cumin powder
1/4 tsp crushed red chili pepper
S&P to taste
Roast the eggplants, pepper, onion and garlic in your oven until tender. (see full video below) The pepper and onion should only take 30 min or so, the eggplants and garlic will take about an hour. Make sure all is fork tender all the way through. Let all cool completely, then peel the eggplant skin off and discard. If there are excessive seeds in the eggplant, you may discard some of those as well. Peel away any burnt outer layer off of red pepper and discard most of those seeds as well. Put all ingredients into a food processor and process on high until good and creamy. Mine took 4-5 minutes. Pour into serving bowl, and refrigerate for two hours before serving. This is delicious served with pita bread, fresh vegetables, and also excellent as a sandwich spread. For a richer dish, (and higher in calories) you can also blend in 3 T of tahini. Enjoy!
**For a simple basic version of Baba Ganoush, just simply peel your eggplants after roasting, add 3-5 cloves of garlic, 3 T of Tahini, 3 T of Lemon Juice, and salt and pepper. Blend until nice and creamy.**
Preheat oven to 400 degrees.
Ingredients:
2 roasted, peeled and cooled large eggplants
1 large roasted peeled red pepper
1 small roasted yellow onion
1 large whole bulb of roasted garlic, peeled
2 T of lemon juice
1 T of dried parsley, or 3 T of fresh parsley
1/4 tsp cumin powder
1/4 tsp crushed red chili pepper
S&P to taste
Roast the eggplants, pepper, onion and garlic in your oven until tender. (see full video below) The pepper and onion should only take 30 min or so, the eggplants and garlic will take about an hour. Make sure all is fork tender all the way through. Let all cool completely, then peel the eggplant skin off and discard. If there are excessive seeds in the eggplant, you may discard some of those as well. Peel away any burnt outer layer off of red pepper and discard most of those seeds as well. Put all ingredients into a food processor and process on high until good and creamy. Mine took 4-5 minutes. Pour into serving bowl, and refrigerate for two hours before serving. This is delicious served with pita bread, fresh vegetables, and also excellent as a sandwich spread. For a richer dish, (and higher in calories) you can also blend in 3 T of tahini. Enjoy!
**For a simple basic version of Baba Ganoush, just simply peel your eggplants after roasting, add 3-5 cloves of garlic, 3 T of Tahini, 3 T of Lemon Juice, and salt and pepper. Blend until nice and creamy.**
