Appetizers & Starters > Dips & Spreads > Vegetable-Based Dips > Baba Ghanoush

Roasted Red Pepper and Walnut Baba Ghanoush

A vibrant and flavorful twist on traditional Baba Ghanoush, this version incorporates roasted red peppers and walnuts for added sweetness and texture. Enjoy as a dip, spread, or side dish.

Prep Time
20 minutes
Cook Time
50 minutes
Servings
6-8
Ingredients
  • 2 Large Eggplants
  • 2 Red Bell Peppers
  • 1/4 cup Tahini
  • 3 tablespoons Lemon Juice
  • 2 Garlic Cloves
  • 1/4 cup Walnuts (toasted)
  • 3 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Fresh Cilantro (chopped)

Roasting the Vegetables

Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork. Place the eggplants and red bell peppers directly on the oven rack. Roast for 45-50 minutes, or until the eggplants are very soft and the pepper skins are blackened. Turning the peppers occasionally ensures even roasting.

Preparing the Peppers

Once the peppers are roasted, place them in a bowl and cover with plastic wrap. This will steam them, making it easier to peel off the skins. Let them sit for about 10 minutes, then peel off the blackened skins. Remove the stems and seeds.

Preparing the Eggplant Pulp

Remove the eggplants from the oven and let them cool slightly. Once they are cool enough to handle, cut them in half and scoop out the flesh into a colander. Let the eggplant pulp drain for about 15 minutes to remove excess liquid.

Blending the Dip

In a food processor, combine the drained eggplant pulp, roasted red peppers, tahini, lemon juice, garlic, toasted walnuts, olive oil, salt, and pepper. Blend until smooth, but still slightly textured. Taste and adjust seasoning as needed.

Serving the Baba Ghanoush

Transfer the Baba Ghanoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped fresh cilantro. Serve with pita bread, vegetables, or crackers. This dip is also delicious as a spread on sandwiches or wraps. Store in an airtight container in the refrigerator for up to 3 days.

← Roasted Red Pepper Hummus Smoked Paprika Baba Ghanoush →

FAQ

  • Can I use jarred roasted red peppers?

    Yes, you can use jarred roasted red peppers in a pinch, but the flavor won't be quite as intense as freshly roasted peppers.
  • What if I don't have walnuts?

    You can substitute other nuts like almonds or pecans. Pine nuts would also work well.
  • How can I make it spicier?

    Add a pinch of cayenne pepper or a finely chopped chili pepper to the food processor when blending.