Roasted Red Pepper Babaganoush without tahini is screaming summer with its refreshing ingredients. Tangy and slightly garlicky, this chunky eggplant dip rocks in this season.
About this roasted red pepper babaganoush recipe:
- You can cook the veggies on the grill, on the stove or in the oven. If you use the grill, I recommend that you leave some pieces of their charred skin to have extra smoky flavor.
- We don’t use tahini in this version to get the Mediterranean flavors stand out more. If you want it as smooth as hummus, a little tahini could be a good touch.
- I don’t use any spices in this recipe because I don’t want to lose the smoky flavor.
- What to serve with this eggplant dip depends on your taste. To enjoy it on an appetizing snack board, we serve it with pita bread slices, lettuce leaves and lots of summer products.
- You can freeze the leftovers and store it up to 3 months. Let it sit in a strainer at room temperature to thaw it. Drain the water well before serving. However, I wouldn’t recommend this as I don’t like the taste much after it’s thawed. Not even close to the freshly made one.
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 panggangan to 375F (190C).
- Prick the eggplants randomly in a few places using a fork.
- Place the peppers and eggplants in an panggangan 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.
- Serve immediately.
- Eat it on the same day as it contains raw garlic.