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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.