Roasted Eggplant and Red Pepper Dip (Meatless Monday)
 
 
Roasted eggplant and roasted red pepper, left in chunks, make a delightful modification to a traditional baba ghanoush. It's great as a dip, sandwich spread, or even a topping for a pasta entrée.
Author:
Recipe type: Appetizer
Ingredients
  • 1 medium-sized eggplant, sliced in half length-wise
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1/2 cup diced roasted red pepper
  • 3 tablespoons chopped flat leave parsley
  • 1 tablespoon tahini (sesame paste)
  • 2 teaspoons fresh lemon juice
  • pinch cayenne pepper, to taste
  • pinch ground cumin, to taste
  • salt and ground black pepper, to taste
Instructions
  1. Preheat the oven to 400° F.
  2. Place the eggplant halves cut side up in a baking pan.
  3. Make diagonal slices into the meat of the eggplant being sure not to pierce the skin.
  4. Into one of the slits, insert a garlic clove, one clove in each half of eggplant, making sure the garlic clove is no longer exposed.
  5. Drizzle a tablespoon of olive oil on each eggplant half.
  6. Insert the pan into the preheated oven and bake for about 45 minutes.
  7. While the eggplant is roasting, add the tahini, red pepper, lemon juice and parsley to a bowl.
  8. Once the eggplant is cooked, remove it from the oven and place the halves of eggplant on a chopping block.
  9. Using a spoon, scoop out the meat of the eggplant.
  10. Remove the roasted garlic cloves to the side.
  11. Coarse chop the eggplant meat and add it to the bowl with the tahini mixture.
  12. Using a fork, mash the roasted garlic cloves and add them to the bowl with the tahini mixture.
  13. Stir to combine.
  14. Add cayenne, cumin, kosher salt and ground black pepper, to taste.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/roasted-eggplant-and-red-pepper-dip-meatless-monday/