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 350 degrees.
Ingredients:
1 roasted, peeled and cooled large eggplants
1/2 large roasted red pepper
1 small roasted yellow onion
1 large whole bulb of roasted garlic, peeled
1 lemon juiced
3T of fresh parsley (1 T blended with it, and 2 T to decorate the top)
3 T tahini
1 T olive oil (optional, but will be creamier)
Dash of Italian Seasoning
S&P to taste
Roast the eggplants, pepper, onion and garlic in your oven until tender. The pepper and onion should only take 30 min or so, the eggplants and garlic will take about an hour. Make sure all are 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 but if you blitz it in your blender they all disappear. Peel away any burnt outer layer off of red pepper and discard. Put all ingredients into a food processor and process on high until good and creamy. If you do not want it to take on a pink color, set the red pepper aside, and use it as a topping like I did in the photo. Mine took about 60 seconds to be smooth in the nutribullet. 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.
I like to top mine with the diced red pepper and a sprinkle of fresh parsley. You can also drizzle some olive oil on the top if you like. Enjoy! This makes 4 servings approx 170 calories each.
Preheat oven to 350 degrees.
Ingredients:
1 roasted, peeled and cooled large eggplants
1/2 large roasted red pepper
1 small roasted yellow onion
1 large whole bulb of roasted garlic, peeled
1 lemon juiced
3T of fresh parsley (1 T blended with it, and 2 T to decorate the top)
3 T tahini
1 T olive oil (optional, but will be creamier)
Dash of Italian Seasoning
S&P to taste
Roast the eggplants, pepper, onion and garlic in your oven until tender. The pepper and onion should only take 30 min or so, the eggplants and garlic will take about an hour. Make sure all are 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 but if you blitz it in your blender they all disappear. Peel away any burnt outer layer off of red pepper and discard. Put all ingredients into a food processor and process on high until good and creamy. If you do not want it to take on a pink color, set the red pepper aside, and use it as a topping like I did in the photo. Mine took about 60 seconds to be smooth in the nutribullet. 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.
I like to top mine with the diced red pepper and a sprinkle of fresh parsley. You can also drizzle some olive oil on the top if you like. Enjoy! This makes 4 servings approx 170 calories each.