306-715-5396 caitliniles@live.com

Hi friend! Today I’m back and full of beans! Actually, full of eggplant, but the sentiment is the same. For our recipe I’m sharing my famous Roasted Red Pepper and Garlic Baba Ganoush Recipe. I can totally say it’s famous because my friend Kari asks me make it for her regularly. And the other week when she and her roommate were out for snacks they got some baba ganoush and he said it wasn’t nearly as good as mine. So yeah, totes famous!
While this recipe may seem time consuming, it actually takes like 30 minutes to make, most of which is baking time during which you could watch an episode of your favourite show, read a couple articles on the interwebs, or play a few rounds of trivia crack with your friends. Win win!

Anyhoo, the version I made most recently of this ganoush is slight different from the one below as I didn’t have my usual spices and so I added an extra roasted red pepper and used smoked paprika as my seasoning instead of all the other spices below. It turned out pretty tasty, so if you’re looking for a variation that’s another way to go. Without further ado, here’s the recipe!

Best Roasted Red Pepper & Garlic Baba Ganoush Recipe

Ingredients

  • 1 large eggplant
  • 1 red pepper
  • 3 cloves of garlic
  • ½ tsp. coriander seed
  • ¼ tsp. garam masala
  • ½ tsp. paprika (get extra crazy and use smoked paprika for an even yummier flavour!)
  • 1 tsp. cumin
  • ¼ cup tahini
  • 1 lemon, juiced
  • 1 tbsp. olive oil
  • 1 tsp. maple syrup
  • sea salt to taste

 Directions 

  1. Preheat oven to 400F.
  2. Line a baking sheet with unbleached parchment paper.
  3. Cut ends off of eggplant then cut in half lengthwise.
  4. Cut top off of pepper, deseed and cut in half.
  5. Coat eggplant, garlic cloves, and pepper with olive oil and a sprinkle of sea salt.
  6. Roast in oven until skins of pepper and eggplant are browned and puckered, approximately 25 mins. The garlic may soften around 10 to 15 minutes.
  7. Remove from oven, place in metal bowl covered with saran wrap for 5 minutes.
  8. Remove skins from pepper and eggplant and place in a metal bowl with roasted garlic cloves.
  9. Add coriander seed, paprika, garam masala, cumin, tahini, lemon, olive oil, and maple syrup to the bowl and puree using a handheld blender. If you don’t have one, throw everything in a food processor or blender and go that route.
  10. Taste and add sea salt until it sings on your tongue.
  11. For best results allow to sit overnight in the fridge.
  12. Enjoy!

Well that’s my recipe for today friend! Henceforth I solemnly promise to be more regular in my posting of delicious recipes and fun blobs.

If you’re looking for more inspiration in the kitchen, make sure you download my FREE Fantastic Fermentables E-Book packed full of delicious and simple vegan & paleo recipes.

Have a wonderfully whimsical weekend friend!

Cait xo

vegan and paleo roasted red pepper and garlic baba ganoush recipe