Easy Roasted Red Pepper Baba Ganoush Recipe
Best Roasted Red Pepper & Garlic Baba Ganoush
Prep Time
15 mins
Cook Time
30 mins
Cooling Time
1 hr
Total Time
1 hr 45 mins
 

This vegan & paleo friendly recipe takes baba ganoush to a whole new level with roasted red peppers, roasted garlic, smoked paprika, and delicious spices!

Course: Sauce
Cuisine: Mediterranean
Servings: 2 cups
Author: Caitlin Iles
Ingredients
  • 1 large eggplant
  • 1 red pepper
  • 6 cloves garlic
  • 1 tbsp. olive oil
  • ½ tsp. coriander seed
  • ¼ tsp. garam masala (optional)
  • ½ tsp. smoked paprika
  • 1 tsp. cumin
  • ¼ cup tahini
  • 1 lemon, juiced
  • 1 tbsp. olive oil
  • 1 tsp. maple syrup
  • ¼ tsp. sea salt
Instructions
  1. Preheat oven to 400F and line a baking sheet with unbleached parchment paper.

  2. Cut ends off of eggplant then cut in half lengthwise.

  3. Cut top off of red pepper and remove seeds and stem. Cut in half and keep the top fleshy part.

  4. Separate garlic cloves, but keep the skins on.

  5. Pour olive oil over eggplant, red pepper, and garlic, coating completely and laying flat on a baking sheet. Lay egg plant and pepper flesh side up.

  6. Roast in oven until skins of pepper and eggplant are browned and puckered, approximately 30 mins. Don't be afraid to really roast them; it deepens the flavour. The garlic may soften around 10 to 15 minutes, so you may want to remove it first.

  7. Remove from oven, place in metal bowl covered with saran wrap for 5 minutes.

  8. Remove skins from veggies and place in a mixing bowl.

  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. Let sit at least 1 hour in the fridge. Tastes best if left overnight!