Скачать или смотреть Ramadan Day 25 ✨🌙 Baba Ganoush With Roasted Red Peppers and Tomatoes

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Hope you’re all ready to dive into the delicious world of Baba Ganoush! Today, we’re adding a twist with roasted red peppers and tomatoes. Because why settle for basic when you can be gourmet? First, let’s roast those veggies until they’re charred and fabulous. Next up, mix those beauties with tahini, garlic and lemon juice. Serve this vibrant dip with toasted naan, pita chips or fresh veggies.

——Ingredients——

2 large eggplants
2 red bell peppers
2 Roma tomatoes
1/2 cup olive oil (for drizzling on the veggies before roasting)
2 cloves garlic minced
The juice of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons tahini
1/4 cup fresh chopped parsley
1 teaspoon salt or to taste
1/2 teaspoon black pepper

—Garnish—
EVOO
parsley
Sumac


1. Start by preheating your oven to 400°F. Wash and cut the eggplants, peppers, and tomatoes in half, removing the seeds from the peppers.
2. Next, place the veggies on a parchment-lined tray. Drizzle them with olive oil, ensuring the eggplants are cut side down. Roast everything in the oven for 40-45 minutes until they turn golden brown. Once done, let them rest for about 10 minutes to cool.
3. After cooling, peel off the skins of the peppers and tomatoes, then scoop out the flesh of the eggplants. Combine these roasted veggies on a chopping board and chop them to your desired consistency. then transfer to a bowl.
4. Add in the minced garlic, lemon juice, EVOO, tahini, parsley, salt, black pepper and mix until well combined.
5. Transfer to a serving dish, garnish with more EVOO, parsley, sumac and enjoy!