Quick and Easy Baba Ganoush with Flavor-Packed Vegetables
A vibrant and nutritious dip that combines the smoky essence of roasted eggplant with colorful vegetables, perfect for any occasion.
Servings: 4 servings
Calories: 200kcal
Equipment
- Oven
- Baking Sheet
- Food Processor
- Mixing Bowl
Ingredients
Main Ingredients
- 1-2 pounds Eggplant Medium-sized, firm and glossy.
- 2-4 cloves Garlic Fresh, adjust based on preference.
- 2 tablespoons Lemon Juice Freshly squeezed.
- 1/4 cup Tahini Sesame seed paste for creaminess.
- 2-3 tablespoons Olive Oil Extra virgin for best flavor.
Vegetables
- 1 cup Bell Peppers Diced, mix of colors for sweetness.
- 1 small Red Onion Finely chopped.
- 1/4 cup Cilantro or Parsley Fresh herbs for garnish.
Seasonings
- to taste Salt Sea salt preferred.
- to taste Pepper Freshly cracked black pepper.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the eggplant by cutting it in half lengthwise and scoring the flesh. Drizzle with olive oil and sprinkle with salt.
- Place the eggplant halves cut-side down on a baking sheet and roast for about 30-35 minutes until tender.
- While the eggplant is roasting, dice the bell peppers and chop the red onion and herbs.
- Once the eggplant is done, scoop out the flesh and transfer it to a food processor.
- Add garlic, tahini, lemon juice, and remaining olive oil to the food processor. Blend until smooth.
- Pulse in the diced bell peppers, red onion, salt, and pepper, leaving some texture.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.
- Serve immediately with pita chips or fresh vegetable sticks.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.