Roasted Pepper Baba Ghanoush
Smoky roasted eggplant and red pepper dip made without tahini. A tangy, savory spread for pita, bread, crackers, or vegetables.
Servings 6 servings
Calories 59kcal
Ingredients
- 2 medium eggplants
- 2 medium red peppers
- 3 cloves garlic minced
- 4- 5 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1 medium onion chopped
- Salt + Pepper to taste
Instructions
- 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
- Enjoy!
Notes
- This version is made without tahini.
- For a chunkier dip, chop the roasted vegetables by hand instead of using a food processor.
- Add onion after chilling for fresher flavor and texture.
- Store covered in the refrigerator for up to 4 days.
- Taste before serving and adjust salt, pepper, or vinegar as needed.
Nutrition
Calories: 59kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 466mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 56mg | Calcium: 24mg | Iron: 1mg
