Baba Ganoush with Red Pepper

NEED PICTURE OF RED PEPPER BLEND INTO SMOOTH PASTE tome

Baba Ganoush is a Middle Eastern dish celebrated for its smoky flavor. To capture this distinctive taste, char the eggplant over an open flame or on a wood burner. Once cooked, avoid washing off the charred skin because it holds the exceptional smoky flavor.

Peel the skin slowly—it’s worth the effort. The roasting process also reduces excess moisture, ensuring a firm, non-mushy baba ganoush.

In its simplest form, baba ganoush combines eggplant, lemon juice, salt, olive oil, and tahini (crushed sesame seeds). Additional ingredients are included to provide an extra boost. It works well with raw vegetables, as a spread on bread, or as a dip similar to hummus.

Eggplant’s texture makes it ideal for sauces, barbecues, stews, and of course, this delicious baba ganoush.

Eggplants are packed with vitamins B6, C, and K, magnesium, niacin, fiber, copper, thiamine, folic acid, manganese, potassium, and phosphorus. These nutrients support digestion, bone health, heart function, and brain performance. Enjoy this healthy dish alongside a variety of foods.

Note: While a pronounced lemony taste can overwhelm the smoky richness, a slight citrus punch provides a welcome zing.

Draining and Chopping

Fennel

Lemon Juice

A final element of every baba ganoush.

Tahini and Other Additions

Although some recipes include Greek yogurt, we omit it to preserve the lemony brightness of the dish.

Herbs and Spices

You can add chili powder or a pinch of ground cumin – both work well with aubergine and tahini, though they are optional.

Baba Ganoush is a favorite Egyptian dish known for its silky texture. The sweetness and crunch of pomegranates add a unique twist. Enjoy this recipe especially when aubergines and pomegranates are in season.

Print Recipe

Baba Ganoush with Red Pepper

Dips & Sauces – Dadaji Fusion Recipes

By SS Shiva – Serves: 4-5

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

Eggplants are rich in vitamins B6, C, and K, magnesium, niacin, fiber, copper, thiamine, folic acid, manganese, potassium, and phosphorus, contributing to digestive health, strong bones, and proper heart and brain function. Additionally, tahini offers healthy fats, vitamin B6, thiamine, manganese, and phosphorus along with antioxidants that provide antibacterial benefits and combat oxidative stress.

Ingredients

• 2 large eggplants (aubergine)
• 1 large red bell pepper, roasted in an open flame or grilled
• 1 lemon, juiced, or more if you like it lemony
• 2 tablespoon fresh basil leaves
• 1 teaspoon salt
• 1 teaspoon cumin powder
• 1 tablespoon tahini
• 1 teaspoon black pepper, crushed
• 1/2 cup extra-virgin olive oil
• 100g sun-dried tomatoes

Instructions

1

Roast the eggplant over an open flame or charcoal grill, turning with tongs until the skin is charred all over and the flesh is cooked.

2

Repeat the process with the red bell pepper until its skin is well charred or burnt.

3

Place the roasted eggplant and red bell pepper in a plastic bag to sweat and cool, which makes peeling easier.

4

Carefully peel the skins and cut the eggplant and red bell pepper into fine pieces, then place them in a bowl.

5

Chop the sun-dried tomatoes into small pieces to enhance the rich flavor of the baba ganoush.

6

Place all the ingredients except the tahini and olive oil in a blender and blend into a smooth paste.

7

Mix in the tahini until fully incorporated, then drizzle with olive oil. Serve with flatbread, pita bread, chappati, or tortillas.

8

For an extra lemony taste, squeeze additional lemon juice into the spread.

Nutrition

• 279.0 Calories
• 18.2g Carbohydrates
• 0.0mg Cholesterol
• 23.8g Fat
• 8.8g Fiber
• 3.8g Protein
• 3.9g Saturated fat
• 597.0mg Sodium
• 8.8g Sugar
• 0.0g Trans fat