Baba Ganoush: Roasted Red Pepper and Eggplant Dip


Ingredients:
1 medium eggplant peeled
2 red bell peppers
1 1/2 cups of red onion (roughly chopped)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
juice from 1 small lemon

1 -2 garlic cloves (I use 2, but I love garlic)
1/4 cup of tahini (optional)

Directions:
Cut the red peppers, onion and peeled eggplant into large cubes. Toss them with the olive oil, salt, and pepper.

Place them on a baking sheet spread out in a single layer and roast for 15 minutes in a preheated 400 degree oven.

Toss the veggies and cook for an additional 15 minutes or until the vegetables are softened and lightly browned.

Place the garlic cloves in the food processor and mince.  Add in the vegetables, lemon juice and tahini and process until smooth, but it should still have texture.

 I like to top the dip with a bit of extra salt, olive oil and kalamata olives and serve with pita chips and mixed veggies.

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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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Baba Ganoush: Roasted Red Pepper and Eggplant Dip


Ingredients:
1 medium eggplant peeled
2 red bell peppers
1 1/2 cups of red onion (roughly chopped)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
juice from 1 small lemon

1 -2 garlic cloves (I use 2, but I love garlic)
1/4 cup of tahini (optional)

Directions:
Cut the red peppers, onion and peeled eggplant into large cubes. Toss them with the olive oil, salt, and pepper.

Place them on a baking sheet spread out in a single layer and roast for 15 minutes in a preheated 400 degree oven.

Toss the veggies and cook for an additional 15 minutes or until the vegetables are softened and lightly browned.

Place the garlic cloves in the food processor and mince.  Add in the vegetables, lemon juice and tahini and process until smooth, but it should still have texture.

 I like to top the dip with a bit of extra salt, olive oil and kalamata olives and serve with pita chips and mixed veggies.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine