This silky side-dish dip hails from the Levantine region and puts a smoky spin on traditional baba ghanoush with the addition of roasted red pepper. Serve it warm or chilled alongside grilled meats or fresh veggies. It’s creamy, savory, and earthy with a gentle tang and a satisfying smokiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 4
Ingredients:
- 1 medium eggplant
- 1 red bell pepper
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- 1 tbsp olive oil
- ¼ tsp smoked paprika
- Pinch of salt and pepper
Instructions:
- Preheat oven to 400°F (200°C). Roast whole eggplant and bell pepper for 30–35 minutes until soft and charred. Let cool slightly.
- Peel skins and blend roasted veggies with tahini, lemon, garlic, oil, and paprika until smooth.
- Taste and season with a pinch of salt and pepper. Serve with cucumber slices or pita wedges.
Flavor & Texture:
Smoky, creamy, and slightly tangy with rich undertones from tahini. The aroma is toasty and warm.
Customization Tips:
- Add a pinch of cumin for deeper flavor.
- Use smoked salt (sparingly) for an extra hit of smokiness.
Nutrition (per serving):
- Calories: 120
- Protein: 2g
- Fat: 9g
- Saturated Fat: 1g
- Carbs: 9g
- Fiber: 3g
- Sodium: 85mg
