Simple Baba Ganoush
Spicy peppers combine with creamy roasted eggplant to create a spicy vegan dip, AKA baba ganoush. Make it over the weekend and pair with crackers or veggies for a healthy mid-week snack, or slather onto a sandwich or piece of toast for a light meal.
Ingredients
- 2 eggplants
- ¼ cup tahini
- 2 bell peppers
- 2 poblano peppers
- 1 red serrano pepper
- 1 lemon juiced
- 1 tsp cumin
- ½ tsp smoked sweet paprika
- 1 small garlic
- salt to taste
Instructions
- Preheat oven to 450 F. Then, cut eggplant in half lengthwise. Place onto a towel flat side up, and add a sprinkle of salt. "Sweat" or allow water to escape for 30 mins. Pat dry, place cut side down (skin side up) onto a baking sheet lined with silpat or parchment paper. Bake for 40 minutes, then let cool.
- Scoop eggplant & strain: When eggplant is done, scoop out of skin, and strain, discarding the juice. Place strained eggplant into food processor.
- Place all peppers onto baking sheet and roast for 20-30 minutes until blistered. The blistering will help you peel the pepper. It's ok if there are most blisters than you see here.
- Place in paper bag to cool & sweat for 10-15 minutes or until cool enough to handle. This will also help you remove the skin. Also remove seed and pulp, then place remaining pepper into food processor.
- Finally, slice the top off of a head of garlic and roast for 15-20 minutes. Let cool for at least 15 minutes, then carefully squeeze cloves out of skin and into food processor.
- Add tahini, spices and lemon juice, then pulse until roughly chopped, yet smooth. Salt to taste and enjoy!
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