Baba ganoush is a Greek dip made from eggplant and is similar to hummus. The swirl of roasted red peppers gives this dip incredible flavor. Serve with pita chips.
3 (1-pound) eggplants
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
3 tablespoons tahini (sesame-seed paste)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, peeled
1/4 cup fat-free sour cream
1 (7-ounce) bottle roasted red bell peppers, drained
6 (6-inch) pitas, each cut into 6 wedges
How to Make It
Preheat oven to 375°.
Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.
Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.
This baba ghanoush is AWESOME! I made it as written without the red pepper swirl, and I might have been a little heavy handed with the tahini. It got rave reviews from guests and tastes ridiculously good with multi-grain pita chips. Well done, CL!
Great recipe! Although I did not do the red pepper swirl - great basic baba ghanoush recipe. If you don't like too much of a citrus taste I would cut down on the lemon juice - probably out of balance when I excluded the red pepper swirl!
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