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You are here: Home / Recipes / Appetizers / Roasted Pepper Baba Ghanoush

Roasted Pepper Baba Ghanoush

March 31, 2016 by Tiffany 2 Comments

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

5 from 2 votes
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.
Print
Roasted Pepper Baba Ghanoush
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
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.
Course: Appetizer
Cuisine: Middle Eastern
Servings: 5 -6 servings
Calories: 290 kcal
Author: Tiffany Bendayan
Ingredients
  • 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
Instructions
  1. Preheat your broiler for 5 minutes
  2. Place peppers and eggplants on a sheet pan
  3. Prick holes with a fork all over the surface of the eggplants
  4. Place the sheet pan in the oven under the broiler
  5. Broil on all sides turning the veggies every 5 minutes
  6. Remove the peppers from the oven and place them on a bowl. Cover with plastic wrap
  7. When the eggplants are soft and completely cooked, remove from oven
  8. With your hands, peel the skin off the eggplants, it should come off like a banana
  9. Cut them in 2 and let them cool
  10. Meanwhile, peel the red peppers and remove the seeds. Let them cool
  11. 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
  12. Check for seasoning
  13. Place the dip on the fridge to cool completely for 3-4 hours
  14. Remove from fridge and add the onions
  15. Serve with bread, veggies, pita or crackers
  16. Enjoy!
Nutrition Facts
Roasted Pepper Baba Ghanoush
Amount Per Serving
Calories 290 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 20g125%
Sodium 6mg0%
Potassium 559mg16%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 9g10%
Protein 2g4%
Vitamin A 1530IU31%
Vitamin C 67mg81%
Calcium 28mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Appetizers, Jewish, Passover, Recipes, Rosh Hashanah, Spreads Tagged With: baba ghanoush, delicious dips, easy eggplant dip, eggplant dip, jewish salads, middle eastern recipes, roasted pepper dip, roasted red pepper dip

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Comments

  1. Thalia @ butter and brioche says

    April 3, 2016 at 7:11 pm

    I love baba ghanoush, think it has to do with all that smoky flavour. Definitely going to be making this recipe – love the idea of using roasted peppers in it.

    Reply
    • Tiffany says

      April 4, 2016 at 12:43 pm

      Thanks Thalia!! Yes! the smoky flavor is what I really love.

      Reply

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
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