The Perfect Smoky Baba Ghanouj served in Roasted Red Bell Peppers

🕒 Cook Time: 1 hour
🕒 Prep Time: 30 minutes
🕒 Total Time: 1 hour 30 minutes
🍽️ Servings: 8

Description:

In the Glebe district of Ottawa, some friends took me to a restaurant that served tantalizingly smoky baba ghanouj, and I tried hard to recreate it. I discovered at last that the secret to smoky baba ghanouj is in the eggplant skins 🙂 This one’s special.

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Ingredients:

• 4 eggplants
• 6 tablespoons tahini
• 3 tablespoons lemon juice
• 1/4 cup fresh cilantro, finely chopped
• 1 tomato
• 2 tablespoons dark sesame oil
• 1-2 tablespoons soy sauce
• 4 red bell peppers

Instructions:

1. Preheat Oven: Preheat the oven to 400°F (200°C).

2. Prepare Eggplants: Chop off the top 1 inch of each eggplant. Cut each eggplant in half. Score the inside flesh of each half with deep incisions 1/2 inch apart, lengthwise and widthwise. Puncture the skin of each half several times with a fork. Place the halves, flesh side up, on a baking sheet.

3. Bake Eggplants: Bake the eggplants for 1 hour. Ensure proper ventilation by keeping a window open during baking.

4. Blend Eggplants: After baking, cut each eggplant half into 6 to 8 large chunks. Transfer all the chunks into a blender and blend until smooth.

5. Add Ingredients: To the blended eggplant, add tahini, lemon juice, cilantro, sesame oil, tomato, and soy sauce. Blend again until a smooth paste-like consistency is achieved.

6. Adjust Flavor: Taste the baba ghanouj and adjust the seasoning as needed. Add more tahini, lemon juice, or soy sauce to balance the flavors according to your preference.

7. Prepare Red Bell Peppers: While preparing the baba ghanouj, cut the red bell peppers in half and place them skin-side up under the broiler. Broil for 10-15 minutes until the skin is half red and half black.

8. Assemble Dish: Once the bell peppers are roasted and cooled, place them skin-side down on serving plates. Spoon a generous amount of baba ghanouj onto each pepper half.

9. Garnish: Garnish each serving with a sprig of cilantro for added freshness and visual appeal.

10. Serve: Serve the perfect smoky baba ghanouj stuffed in roasted red bell peppers as an appetizer or alongside pita bread for a delicious and healthy snack.

11. Leftovers: Any leftover baba ghanouj can be used to make sandwiches with pita bread and sliced red bell peppers. Enjoy the delightful flavors of this Middle Eastern-inspired dish!

This recipe offers a tantalizing blend of smoky flavors from roasted eggplants, complemented by the creamy richness of tahini and the tanginess of lemon juice. The addition of soy sauce and sesame oil adds depth to the dish, while the roasted red bell peppers provide a sweet and smoky base for serving. Whether enjoyed as an appetizer or a light meal, this dish is sure to impress with its bold flavors and vibrant presentation.