Roasted Red Pepper and Garlic Babaganoush


When I went out to the garden the other day there were four grapefruit sized eggplants hanging off of one plant, causing it to lean heavily to one side.  I picked them right away because I figured that it probably wasn’t good to let the plant droop over like that.

 We’ve recently had eggplant parmesan for dinner, so I was looking for something a little different. I also didn’t want to go to the store.  After a few quick google searches I found several recipes for babaganoush, a middle eastern eggplant dip that is somewhat like a veggie hummus with no chickpeas. There was a red pepper in the fridge so that got added into the mix as well.  We enjoyed this with some flatbread and a tossed salad for a light and easy supper after a long day.

•2 small or 1 large eggplant, cut into large chunks

•1 red bell pepper, cut into large chunks
•6 whole peeled garlic cloves
•Salt and pepper
•About 1 tablespoon olive oil
•1/4 cup lemon juice
•1/4 cup tahini 

Toss the eggplant, red pepper, garlic, olive oil, and salt and pepper in a baking dish and roast in a 400 degree oven for about an hour.  The garlic cloves should be smashed easily with a spoon and the vegetables will be soft and slightly blackened on the edges.


Let the vegetables cool slightly.  Pulse the veggies, lemon juice, and tahini in a food processor until the babaganoush is about the consistency of hummus.

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