Baba Ghanoush – Red Eggplant and Pepper Dip
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 4 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s), or a large one
- 2 pointed peppers, red, mild
- 2 clove (s) garlic, chopped
- 0.5 ½ bunch parsley, finely chopped
- 1 small onion (s), finely chopped
- 1 tomato (s), finely diced
- 1 lemon (s), the juice
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon Pul Biber, spicy
Print Recipe
Pin Recipe Instructions
- Pierce the aubergine several times and place in the oven with the peppers.
- Bake the two types of vegetables at approx. 180 ° C for 40 - 50 minutes until they are burnt on the outside. Turn it in between. Remove the peppers as soon as they are done, and the aubergines only when they are thoroughly soft. Remove the peel from both vegetables.
- Puree the garlic, aubergines and peppers with a food processor or hand blender. Add the remaining ingredients and mix well. Season the dip with salt until it is slightly salty.
- Let the dip stand for 2 - 3 hours and z. Serve with flatbread or baguette slices.
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