I absolutely adore this roasted eggplant and red pepper babaganoush recipe because it’s the perfect blend of smoky, creamy, and tangy flavors that keep me coming back for more. Plus, it’s a crowd-pleaser at gatherings, and nothing beats watching my friends dive into something that’s as healthy as it is delicious!
Combining smoky and creamy flavors is what I love to do in my dishes, and this Roasted Red Pepper Babaganoush gives me a chance to do just that. With roasted red bell peppers and eggplants as its main ingredients, paired with tahini, lemon juice, and garlic for good measure, this dip manages to hit nearly every category of taste—it’s sweet, salty, sour, and even a little spicy.
Best part? It’s so much healthier than the aforementioned flavor combo typically is.
Roasted Red Pepper Babaganoush Recipe Ingredients
- Eggplants: Low in calories, high in fiber, and rich in antioxidants.
- Red bell peppers: Packed with vitamin C, bring natural sweetness and vibrant color.
- Tahini: Rich in healthy fats and protein, adds creaminess and nutty flavor.
- Lemon juice: Adds bright acidity, high in vitamin C, boosts flavor.
- Garlic: Offers pungent flavor, contains compounds with potent medicinal properties.
Roasted Red Pepper Babaganoush Recipe Ingredient Quantities
- 2 medium-sized eggplants
- 2 red bell peppers
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
How to Make this Roasted Red Pepper Babaganoush Recipe
1. Set your oven to 400°F (200°C) for cooking.
2. Puncture the eggplants with a fork and arrange them on a baking tray lined with parchment paper.
3. Cut red bell peppers in half and take out the seeds. Skin side up, place them on the same baking sheet.
4. Oven-roast the eggplants and red bell peppers for approximately 35-40 minutes, or until the eggplants are tender and the skins of the peppers have picked up a good amount of char.
5. Take them out of the oven and allow them to cool a bit. After that, remove the skins from the bell peppers and scoop the innards out of the eggplants.
6. Put the eggplant pulp and roasted red peppers into a food processor.
7. Combine tahini, fresh lemon juice, garlic, olive oil, cumin, salt, and black pepper.
8. Mix until smooth, creamy, and well-seasoned.
9. Put the babaganoush into a serving bowl and drizzle with a little olive oil.
10. If desired, serve with pita bread or vegetable sticks, and garnish with fresh parsley that has been chopped.
Roasted Red Pepper Babaganoush Recipe Equipment Needed
1. Oven
2. Baking tray
3. Parchment paper
4. Fork
5. Knife
6. Cutting board
7. Food processor
8. Spoon or scoop
9. Bowl for serving
10. Measuring spoons
11. Optional: Serving platter or plate for pita bread or vegetable sticks
12. Optional: Small knife or scissors for cutting parsley
FAQ
- Can I use jarred roasted red peppers instead of fresh ones?Certainly, jarred roasted red peppers can be a substitute. Just be sure to not use them straight from the jar; drain them thoroughly first.
- How should I prepare the eggplants and peppers for roasting?Puncture the eggplants several times with a fork and cut the red peppers in half. Place in an oven preheated to 400F (200C). Roast until the skins are just shy of burnt and the vegetables are cooked through.
- Can I make this recipe ahead of time?Yes, indeed! Babaganoush can be made well in advance, perhaps a day ahead, which allows the flavors to marry more thoroughly.
- What if I don’t have tahini?Despite being traditional, you may use almond or cashew butter in a pinch. But keep in mind that while they all provide nuttiness, tahini truly gives this dish its signature flavor. If you must use tahini or another nut butter in your sauce, I urge you to taste your sauce pretty much every step of the way. Your won’t-dare-to-omit-this-flavor guarantees the lip-smackin’-est, tastiest tahini sauce this side of the (Mediterranean) Sea.
- Is this dish suitable for freezing?It is most pleasurable to devour straight from the refrigerator. If you’re in a sharing mood, you’re best off keeping it whole until it’s time to dig in. If you must portion it out, slice it just before serving.
- How long will leftovers keep?Kept in an air-tight container in the fridge, it should retain its integrity for a solid 3 to 4 days.
Roasted Red Pepper Babaganoush Recipe Substitutions and Variations
One can substitute red bell peppers with orange or yellow bell peppers, which offer a slightly different flavor and color.
Almond butter or sunflower seed butter can serve as a nutty substitute for tahini.
Lime juice can be used in place of lemon juice for a different citrus profile.
If fresh garlic is not available, use a substitute of 1/2 teaspoon garlic powder.
Avocado oil can take the place of olive oil when a milder flavor is desired.
Pro Tips
1. Char the Peppers Well: Ensure that the red bell peppers have a deep char on their skins before removing them from the oven. This enhances the smoky flavor in the babaganoush.
2. Drain Eggplant Liquid: After scooping out the eggplant pulp, let it sit in a colander for a few minutes to drain any excess liquid. This will prevent your babaganoush from becoming too watery.
3. Adjust to Taste: Taste the mixture after blending and adjust the seasoning as necessary. You can add more lemon juice for brightness, more tahini for creaminess, or more cumin for an earthy depth.
4. Finishing Touch: Just before serving, sprinkle a little smoked paprika or a pinch of ground coriander on top of the babaganoush to add a bit of extra flavor and visual appeal.
5. Balancing Flavors: If the garlic taste is too overpowering, reduce it by sautéing the minced garlic in a little olive oil for a minute before adding it to the food processor. This will mellow the sharpness.
Roasted Red Pepper Babaganoush Recipe
My favorite Roasted Red Pepper Babaganoush Recipe
Equipment Needed:
1. Oven
2. Baking tray
3. Parchment paper
4. Fork
5. Knife
6. Cutting board
7. Food processor
8. Spoon or scoop
9. Bowl for serving
10. Measuring spoons
11. Optional: Serving platter or plate for pita bread or vegetable sticks
12. Optional: Small knife or scissors for cutting parsley
Ingredients:
- 2 medium-sized eggplants
- 2 red bell peppers
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
1. Set your oven to 400°F (200°C) for cooking.
2. Puncture the eggplants with a fork and arrange them on a baking tray lined with parchment paper.
3. Cut red bell peppers in half and take out the seeds. Skin side up, place them on the same baking sheet.
4. Oven-roast the eggplants and red bell peppers for approximately 35-40 minutes, or until the eggplants are tender and the skins of the peppers have picked up a good amount of char.
5. Take them out of the oven and allow them to cool a bit. After that, remove the skins from the bell peppers and scoop the innards out of the eggplants.
6. Put the eggplant pulp and roasted red peppers into a food processor.
7. Combine tahini, fresh lemon juice, garlic, olive oil, cumin, salt, and black pepper.
8. Mix until smooth, creamy, and well-seasoned.
9. Put the babaganoush into a serving bowl and drizzle with a little olive oil.
10. If desired, serve with pita bread or vegetable sticks, and garnish with fresh parsley that has been chopped.
