This delicious roasted Red pepper Baba Ghanoush recipe is made with roasted eggplants and peppers. Makes a savory and smoky spread for bread, pitas, etc.
Roasted Pepper Baba Ghanoush
You have no idea the huge flavor that is packed inside that bowl. This Roasted Pepper Baba Ghanoush is smoky, tangy, savory and so delicious.
Eat it by the spoonful or use it to spread on top of bread, pitas, crackers or whatever vessel you desire.
You can serve the Baba Ghanoush as an appetizer before dinner or as a salad like my grandmother does.
If you’ve ever been to a Jewish dinner, you may have noticed that they serve a variety of spreads and salads inside bowls and place them on the table with bread.
I honestly make that my meal. The little salads and dips are amazing.
I love big bold flavors, and this Baba Ghanoush definitely brings it. This is an adaptation of my grandmother’s recipe. She made it every Saturday for lunch.
On the table, there was a huge basket full of warm crusty bread. I remember that I would take a big piece and spread this delicious Roasted Pepper Baba Ghanoush on top.
My grandmother made hers by hand. She would never use a food processor to puree the eggplants and peppers.
She usually uses a big wooden spoon or a wooden knife to cut everything by hand, so her Baba Ghanoush is chunkier and has much more color than this one. Although the taste is exactly the same.
I was in a hurry to eat this yummy recipe so I threw everything in my Blendtec Twister Jar and voila! in 15 seconds my dip was ready.
So before you run off to get your ingredients, here’s how I started. First, I pricked some holes with a fork in my eggplant and broiled on every side. I did it at the same time as my peppers.
My peppers we ready before my eggplants and I just removed them and left the eggplants a few minutes longer. If you have a gas burner, just place your veggies skin-on directly on the fire.
I hope you can try this delicious Roasted Pepper Baba Ghanoush at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 medium eggplants
- 2 medium red peppers
- 3 cloves of garlic minced
- 4- 5 tablespoons of vegetable oil
- 2 tablespoons of white vinegar
- 1 medium onion chopped
- Salt + Pepper to taste
Preheat your broiler for 5 minutes
Place peppers and eggplants on a sheet pan
Prick holes with a fork all over the surface of the eggplants
Place the sheet pan in the oven under the broiler
Broil on all sides turning the veggies every 5 minutes
Remove the peppers from the oven and place them on a bowl. Cover with plastic wrap
When the eggplants are soft and completely cooked, remove from oven
With your hands, peel the skin off the eggplants, it should come off like a banana
Cut them in 2 and let them cool
Meanwhile, peel the red peppers and remove the seeds. Let them cool
When veggies are cooled, chop them and place them in a food processor along with the garlic, salt, pepper, oil, and vinegar. Process until desired texture is achieved
Check for seasoning
Place the dip on the fridge to cool completely for 3-4 hours
Remove from fridge and add the onions
Serve with bread, veggies, pita or crackers
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