Babaganoush with baked pepper
4 servings
15 minutes
Baba Ganoush with roasted pepper is a fragrant and velvety dish of Mediterranean cuisine that combines the sweetness of roasted red pepper with the smoky flavor of eggplant. Its origins trace back to Middle Eastern kitchens, where eggplant paste with tahini and lemon juice became a symbol of hospitality and culinary mastery. This recipe reveals the rich, intense flavor of vegetables gently intertwined with nutty notes of tahini and a light tanginess from lemon. The dish is perfect as an exquisite appetizer, a side for grilled meat, or a dip for pita and fresh bread. Its delicate consistency and aromatic depth make it indispensable on any table, offering warmth of traditions and flavor harmony.
1
Preheat the oven to 180 degrees.
2
Fry the eggplant on a hot grill pan until blackened, then bake in the oven for 40 minutes, piercing with a fork beforehand.
- Eggplants: 2 pieces
3
After 20 minutes, add red pepper to it. Remove from the oven and place in a plastic container, then put it in the refrigerator.
- Fresh red pepper: 2 pieces
4
Scoop out the flesh of the eggplant with a spoon and chop it finely.
5
Peel the pepper from the skin and white membranes, chop it finely, and mix it with the eggplant. Add tahini paste and freshly squeezed lemon juice (don't worry about it being too sour, as the eggplant will absorb it) and mix well. Sprinkle ground paprika on top.
- Tahini: 3 tablespoons
- Lemon: 1 piece
- Paprika: 1 tablespoon
6
Serve as an appetizer, as a side dish to grilled meat, or with pitas.