Baba Ganoush Recipe

Inspired by The Peacock Mediterranean Grill

Time1h

Serves4

roasted sweet pepper

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Ingredients

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Ingredients

1 large Eggplant

1 cup Roasted sweet pepper

3 tablespoons Tahini

2 cloves Garlic

2 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon Cumin

1 teaspoon Watkins paprika

2 tablespoons Fresh parsley

Method

Directions

Roast the Eggplant

Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes, until the skin is charred and the flesh is soft. Let it cool.

Prepare the Ingredients

While the eggplant is cooling, prepare the roasted sweet pepper by chopping it into small pieces. Peel and mince the garlic.

Blend the Mixture

Once the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor. Add roasted sweet pepper, tahini, garlic, lemon juice, olive oil, salt, cumin, and paprika.

Process Until Smooth

Blend the mixture until smooth and creamy. Taste and adjust seasoning if necessary.

Serve

Transfer the baba ganoush to a serving bowl. Drizzle with additional olive oil and garnish with fresh parsley. Serve with pita bread or veggies.