Roasted pepper baba ganoush
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
Method
- 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.