Baba Ghanoush with Roasted Red Peppers

Baba ghanoush is a classic Middle Eastern dip made from roasted eggplant, tahini, and lemon juice. This version adds roasted red peppers for a bit of sweetness and color. The result is a creamy, flavorful dip that's perfect for serving with pita bread, vegetables, or crackers.

Baba ghanoush is thought to have originated in the Middle East, where it's been a popular dish for centuries. The name baba ghanoush translates to "father of coquetry" in Arabic, and it's said that the dish was first created by a man who was trying to impress a beautiful woman. Whether or not that's true, baba ghanoush is a delicious and versatile dish that's enjoyed by people all over the world.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 2 medium eggplants
• 1 red bell pepper
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.
3. Place the eggplants on a baking sheet and drizzle with olive oil.
4. Roast the eggplants for 30-40 minutes, or until they are soft and tender.
5. Once the eggplants are cool enough to handle, scoop out the flesh into a food processor.
6. Add the roasted red pepper, garlic, tahini, lemon juice, cumin, and salt to the food processor and process until smooth.
7. Serve the baba ghanoush with pita bread, vegetables, or crackers.
8. Enjoy!

Why It Works

• Roasting the eggplant intensifies its flavor and makes it easier to scoop out the flesh.
• Adding roasted red peppers adds a bit of sweetness and color to the dip.
• Tahini gives the dip its characteristic creaminess.
• Lemon juice adds a bit of brightness and acidity to the dip.
• Cumin and salt add depth of flavor to the dip.