Name: Roasted pepper baba ganoush
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 medium aubergine; 1 red bell pepper; ½ tsp smoked paprika; 1.5 Tbsp tahini; 2 cloves garlic, chopped; juice of ½ lemon; 1 Tbsp chopped parsley; salt and pepper; paprika, olive oil and pine nuts, to garnish ( optional)

Roasted pepper baba ganoush

8 Jul 2019

by Wholeness

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

Baba ganoush is an easy dip to make, which goes really well with kebabs, falafels or just crudités. I normally put an aubergine and/or some bell peppers in the oven when I’m making a roast or baking a cake - then I make dips & sauces or meals from them on the following days. So basically this vegan, roasted pepper baba ganoush takes me just 5 minutes to whip up. You can make it from scratch if you like, but I would use the oven so as to cook other things at the same time!

Ingredients

1 medium aubergine
1 red bell pepper
½ tsp smoked paprika
1.5 Tbsp tahini
2 cloves garlic, chopped
juice of ½ lemon
1 Tbsp chopped parsley
salt and pepper
paprika, olive oil and pine nuts, to garnish ( optional)

Instructions

Preheat the oven to 180°C.
Rub the aubergine with oil, put it on a baking tray and bake for about 30-40 minutes. Poke it with a skewer - if the flesh is soft it’s ready.
Meanwhile, cut the pepper in half and rub with some olive oil. Put these next to the aubergine or in a different tray and bake skin side up for approx. 25 minutes, until the skin is a bit charred. Remove the pepper pieces into a bowl, cover with a plate and rest.
When the aubergine is ready, take it out of the oven and let it cool.
Remove the skin of the pepper, put the flesh into a food processor.
Scoop the flesh out of the aubergine, add it to the pepper.
Add the tahini, paprika, garlic, lemon juice and parsley.
Pulse until get a creamy mixture. Taste, season with salt and pepper, then whiz for a few second.
Taste again and adjust the ingredients to your liking (you might want to add more paprika or lemon juice, salt etc).
Transfer to a serving bowl.
Just before serving, drizzle with olive oil - then sprinkle some paprika on top and scatter some pine nuts over it, if you like.