Eggplant dip (Baba ganoush)
Eggplant dip (Baba ganoush)
Ingredients
- 1 medium eggplant
- 1 medium red bell pepper
- ½ medium onion diced
- 1 large clove garlic diced
- 2 tablespoons olive oil
- ½ cup toasted bread crumbs
- ¼ cup tahini
- ¼ teaspoon cumin
- 1 large tomato diced
- 1 tablespoon balsamic vinegar
- Salt to taste
- Optional: pita chips rice crackers, or vegetables of choice
Instructions
- Preheat oven to 375 degrees.
- Cut eggplant in half and roast cut side down on an oiled cookie sheet for about 30 minutes until soft.
- Cut the bell pepper in half and discard the seeds and membranes.
- Flatten the pepper with your palm so there is more surface exposed and roast about 30 minutes in the oven until the skin blackens.
- Carefully place the pepper in a bowl and cover with a plate to allow it to steam further. When cool, peel off the skin and scoop out the pulp. Discard the skin.
- Saute the onion in 1 to 2 tablespoons of olive oil until soft. Add the garlic and saute’ for 2-3 minutes longer until brown.
- Puree the vegetable (eggplant, pepper, onion and garlic) in a food processor until smooth or simply mix and leave chunky.
- Stir in the rest of ingredients, salt to taste and serve at room temperature with pita chips.