Tangy and garlicky baba ghanoush with roasted red bell pepper.
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
4 eggplants (about 2 pounds)
2 red bell peppers
3 green peppers
3 cloves garlic, finely minced
3 tablespoons chopped parsley
¼ cup lemon juice
½ teaspoon salt
2 tablespoons olive oil
Preheat oven to 375F (190C).
Prick the eggplants randomly in a few places using a fork.
Place the peppers and eggplants in an oven tray and roast them for about an hour so that the eggplants are perfectly tender. Take out the peppers after about 30 min as they are done faster.
When the eggplants get tender enough, take them out. The duration of roasting might differ depending on the type of eggplant you are using. So check yours after 40 minutes using a knife or fork. If a knife can easily be inserted, it’s soft enough and ready to be removed from oven.
Peel the peppers and eggplants but don’t try to remove their skin completely. Just do it roughly and don’t worry about the skin left on them. It gives a nice smokey flavor to your dip.
Mash the peeled eggplants and peppers with a fork. Combine them with chopped parsley, minced garlic, salt and lemon juice.
Transfer into bowls and drizzle olive oil over it. Optionally, top with cherry tomatoes and olives.