Smoky Red Pepper Baba Ganoush is a delicious twist on the classic Middle Eastern dip. The addition of smoked paprika and roasted red pepper gives it a unique depth of flavor that makes it a standout. Perfect for gatherings or a cozy night in, this dip is both versatile and easy to make.
Eggplants are the star of the show, providing a creamy base once they're roasted and peeled. They soak up flavors beautifully. The red bell pepper adds a sweet and smoky depth, thanks to roasting. Garlic brings a sharp, pungent contrast that rounds out the flavors. Tahini gives the dip its signature nutty richness. Fresh lemon juice adds brightness and balances the creaminess. Olive oil helps to blend everything smoothly and adds a touch of richness. Smoked paprika is the secret ingredient, infusing the baba ganoush with a delightful smoky aroma. Cumin complements the smoky paprika with its earthy warmth. Finally, salt and black pepper enhance all the flavors, while fresh parsley adds a pop of color and freshness as a garnish.
This baba ganoush pairs beautifully with warm pita bread or crispy pita chips. For a lighter option, serve it with a variety of fresh vegetables like cucumber slices, carrot sticks, and bell pepper strips. It also makes a great spread for sandwiches or wraps, adding a smoky, creamy layer to your favorite fillings.
First, preheat your oven to 400°F. This is important for getting a nice char on the vegetables. Take your eggplants and pierce them all over with a fork. This helps them cook evenly and prevents any unexpected explosions. Place them on a baking sheet along with the red bell pepper.
Pop the baking sheet into the oven and let the vegetables roast for about 35-40 minutes. Turn them occasionally to ensure they cook evenly on all sides. You'll know they're ready when the skins are nicely charred and the insides feel soft.
Once roasted, remove them from the oven and let them cool down. This is crucial because it makes peeling them a whole lot easier. Once they're cool enough to handle, gently peel away the skins from both the eggplants and the red pepper. Discard the skins.
Now, it’s time to bring everything together. In a food processor, combine the peeled eggplants and red pepper with minced garlic, tahini, lemon juice, olive oil, smoked paprika, cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Give it a taste and adjust the seasoning if needed.
Transfer your baba ganoush to a serving bowl and sprinkle with chopped parsley. This adds a nice fresh contrast to the smoky richness of the dip. Serve it at room temperature with some pita bread or fresh veggies on the side, and enjoy!
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