Baba Ganoush
Roasted eggplant is the main ingredient of this delicious, traditional veggie dip.
Ingredients
- 2 medium eggplant peeled and cut into 2 inch cubes
- 2 red bell peppers seeded and roughly cut
- 1 onion peeled and cut into slices
- 5 cloves of garlic smashed
- 6 tablespoons extra virgin olive oil divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup pine nuts toasted
- 1/4 cup lemon juice the juice of 2 medium lemons
- 1/4 teaspoon ground cumin
Instructions
- Preheat oven to 400 degrees.
- Prep the veggies and seasonings. Peel the eggplant, discard the skin, and cut the flesh into cubes. Chop the peppers, peel and slice the onion, and cut the stem off of the garlic bulb.
- Toss eggplant, bell pepper, onion, 3 tablespoons of olive oil, salt, and pepper in a medium-sized or large bowl. Then spread ingredients onto a baking sheet. Wrap garlic cloves in foil and place on sheet with the vegetables. Roast for about 45 minutes, until vegetables are soft enough to pierce easily with a fork. Alternatively, you could grill the veggies over an open flame for extra smoky flavor.
- While the vegetables are roasting, toast pine nuts over medium heat for about 2 minutes, making sure not to burn them. Add them to a food processor fitted with the S blade. Add lemon juice and cumin. Drizzle in the remaining 3 tablespoons of olive oil. Pureé until smooth.
- Remove eggplant and other vegetables from the oven and place into the food processor. Unwrap the garlic from foil, squeeze out cooked cloves from the peel, and add to food processor. Blend the mixture until smooth. Garnish with pine nutes, parsley, or smoked paprika if desired. Serve with pita bread, pita chips, toasted bread, and/or cucumber and carrot slices.
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