The Perfect Smoky Baba Ghanouj Served in Roasted Red Bell Peppers
Elevate your appetizer game with "The Perfect Smoky Baba Ghanouj Served in Roasted Red Bell Peppers," a dish that combines velvety, smoky eggplant with the natural sweetness of charred red bell peppers. This recipe highlights the rich flavors of roasted vegetables, blended to perfection with tahini, fresh lemon juice, garlic, smoked paprika, and a hint of cumin for a Middle Eastern-inspired delight. The creamy baba ghanouj is elegantly served in hollowed-out roasted bell peppers, transforming this simple dip into a stunning, edible appetizer bowl. Garnished with a touch of olive oil, a sprinkle of smoked paprika, and freshly chopped parsley, it’s both visually impressive and irresistibly delicious. Whether served warm or chilled, this healthy and gluten-free recipe is sure to impress your guests or elevate your snack game, offering a vibrant burst of flavor and sophistication with every bite.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 4 whole Red bell peppers
- 3 tablespoons Tahini
- 2 cloves Garlic
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
Pierce the eggplants in several places with a fork to allow steam to escape. Place them on the baking sheet along with the whole red bell peppers.
Roast the vegetables for 35-40 minutes, turning them halfway through, until the eggplants are soft and the bell peppers are charred and blistered.
Remove the roasted vegetables from the oven. Transfer the bell peppers to a heatproof bowl, cover with plastic wrap, and let them steam for 10 minutes to make peeling easier.
While the peppers are steaming, slice the eggplants in half, scoop out the soft flesh with a spoon, and discard the skin. Place the eggplant flesh in a food processor.
Peel the skin off the roasted peppers carefully and slice off the tops. Remove the seeds while keeping the peppers intact as hollow cups. Set the roasted peppers aside for later use.
To the food processor containing the eggplant flesh, add tahini, garlic, lemon juice, olive oil, smoked paprika, salt, and ground cumin. Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust the seasoning with additional salt, lemon juice, or smoked paprika, if desired.
Fill the roasted red bell peppers with the smoky baba ghanouj mixture, dividing it evenly among the peppers.
Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and freshly chopped parsley.
Serve immediately as a warm appetizer or chill in the refrigerator for a cold, refreshing dish. Enjoy!
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 35.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3600 mg | 277% | |
| Iron | 16076.8 mg | 89316% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
