Mediterranean Baba Ghannooj Eggplant Dip. You got this. It’s easy.
Mediterranean Baba Ghannooj Eggplant Dip
Hi. It’s Lois in the kitchen at Recipe Idea Shop. When I worked at James Madison University, and our department was doing a special multi-week senior managers’ training, I often invited the course participants to our house for food and socializing. I liked to serve them Baba Ghannooj Eggplant Dip.
Many of the participants in these courses come from the Middle East. The gathering at our house was usually scheduled toward the middle or the end of their five-week training course, and by then the participants were hungry for their native foods. The folks from the Middle East especially like Baba Ghannooj Eggplant Dip because it “tastes like food from home.”
As usual, however, my recipe is just a bit different. I add a roasted red pepper to it to deepen the flavor. And I put in less salt than most recipes call for. Serve Baba Gannooj Eggplant Dip with raw vegetables or pita chips for dipping.
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Baba Ghannooj (Eggplant Dip)
- 1 medium eggplant (about 1 pound)
- 1 large red pepper (or a small jar of diced pimientos)
- 1 small onion (cut into fourths)
- 2 cloves garlic (minced)
- 1/4 cup lemon juice
- 1 tablespoon olive oil plus a little for drizzling
- 3/4 teaspoon salt
- Preheat the oven to 400F degrees.
- Prick the eggplant 3 or 4 times with a fork.
- Prick the red pepper 3 or 4 times, too.
- Drizzle olive oil on the pepper; the eggplant doesn't need it. (If you are using pimentos instead of red pepper, simply drain them and add them when you mix all the ingredients.)
- Bake in the oven for about 40 minutes until tender.
- Peel the skins off both vegetables.
- Cut the eggplant and pepper into cubes and remove the seeds.
- Place all the ingredients in a food processor (or blender) and process until smooth.
- Serve at room temperature or cold.
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Baba Ghannooj (Eggplant Dip) Nutrition
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