I love baba ganoush, and I’m always looking for ways to mix it up and try new variations. That’s why I was so excited to discover baba ganoush with peppers! This recipe takes the classic dip we all know and love and adds a little extra flavor and spice.
To make this delicious dish, you’ll need just a few simple ingredients. First, you’ll need medium eggplants, red bell pepper, smoked paprika, tahini, Greek yogurt, garlic, lemon juice, and of course, salt and pepper.
History of Baba Ganoush
Baba ganoush is a traditional Middle Eastern dish that is made from roasted eggplant and other ingredients. It has a smoky flavor that is hard to resist.
The history of baba ganoush is not clear, but it is believed to have originated in the Levant region of the Middle East. The Levant includes countries such as Lebanon, Syria, Jordan, and Israel. Baba ganoush is similar to another Middle Eastern dish called mutabbal, which is made from roasted eggplant and tahini.
Baba ganoush has been enjoyed for centuries in the Middle East, and it has become popular in other parts of the world as well. It is a healthy and flavorful alternative to other dips, and it can be made with a variety of ingredients.
Ingredients:
- 2 medium eggplants
- 1 red bell pepper
- 1/2 teaspoon of smoked paprika
- 2 tablespoons of tahini
- 1.5 tablespoon of Greek yogurt
- 1-2 cloves of garlic
- 1/2 lemon juiced
- Salt and pepper
How to Make Baba Ganoush with Peppers?
Grilling the Vegetables:
- Preheat your grill to medium-high heat. Lightly brush the grates with oil to prevent sticking.
- Place the eggplants directly on the preheated grill and close the lid. Grill for 10 minutes, undisturbed.
- After 10 minutes, turn the eggplants and add the bell pepper to the grill. Continue grilling for an additional 12-15 minutes, turning the vegetables occasionally, until they are charred and tender.
Steaming the Vegetables:
- Once cooked, transfer the vegetables to a bowl. Cover the bowl tightly with plastic wrap to trap the steam.
- Allow the vegetables to steam for 15 minutes. This additional steaming step will further soften the vegetables and concentrate their flavors.
Processing the Baba Ganoush:
- Once steamed, remove the skins from the eggplant and pepper. Discard the skins.
- Using a paper towel or kitchen cloth, gently squeeze any excess moisture from the cooked eggplant flesh.
- In a food processor, combine the roasted eggplant flesh, half of the roasted bell pepper (deseeded), and the remaining ingredients.
- Process the mixture until it reaches a smooth consistency. Season the baba ganoush to taste with salt and pepper.
Serving the Baba Ganoush:
- Transfer the baba ganoush to a serving dish and refrigerate for at least 30 minutes to allow the flavors to develop.
- When ready to serve, drizzle the baba ganoush with olive oil and garnish with chopped pistachios. You may also accompany the baba ganoush with crudités (raw vegetables for dipping), crackers, or pita bread.
Serving Suggestions
- Serve with pita bread or crackers for dipping. The creamy texture of the baba ganoush pairs perfectly with the crunchy texture of the bread or crackers.
- Top with chopped fresh herbs, such as parsley or cilantro, for a burst of freshness and color.
- Serve alongside grilled meats or vegetables for a Mediterranean-inspired meal. The smoky flavor of the baba ganoush complements the charred flavor of grilled foods.
- Use as a spread on sandwiches or wraps for a flavorful twist. The roasted pepper adds a sweet and slightly spicy kick to the dish.
- Add a dollop of baba ganoush to your favorite salad for a creamy and flavorful dressing alternative. It’s a great way to add a healthy and delicious element to your salad.
Variations of Baba Ganoush
As I mentioned earlier, baba ganoush is a versatile dish that can be customized to suit your preferences. Here are a few variations that you can try:
- Spicy Baba Ganoush: If you like your food with a kick of heat, add some red pepper flakes or diced jalapenos to your baba ganoush. This will give it a spicy flavor that pairs well with pita bread or veggies.
- Herb-Infused Baba Ganoush: You can add fresh herbs like parsley, cilantro, or basil to your baba ganoush for a burst of flavor. Simply chop the herbs finely and mix them into the dip before serving.
- Creamy Baba Ganoush: If you prefer a creamier texture, add a dollop of Greek yogurt or sour cream to your baba ganoush. This will make it smoother and more decadent.
- Citrus Baba Ganoush: For a refreshing and tangy flavor, add some lemon or lime juice to your baba ganoush. This will brighten up the dip and make it perfect for summer gatherings.
Storing and Preservation
After making a delicious batch of baba ganoush with peppers, you may be wondering how to store it properly. Here are some tips to help you preserve your homemade dip:
- Store in airtight containers: Transfer the baba ganoush to an airtight container and seal it tightly. This will prevent air from getting in and causing the dip to spoil quickly.
- Refrigerate promptly: It should be refrigerated promptly after it has been made. This will help to slow down the growth of bacteria and keep the dip fresh for longer.
- Use within a week: Baba ganoush can be stored in the refrigerator for up to a week. After that, it may start to spoil and lose its flavor.
- Freeze for longer storage: If you want to store your baba ganoush for longer than a week, consider freezing it. Transfer the dip to a freezer-safe container and store it in the freezer for up to 3 months.
- Thaw before serving: When you’re ready to enjoy your frozen, simply thaw it in the refrigerator overnight. Give it a good stir before serving to ensure that it’s well mixed.
Common Mistakes to Avoid
Overcooking the Eggplant
One of the most common mistakes people make when making baba ganoush is overcooking the eggplant. When you overcook the eggplant, it becomes mushy and loses its flavor. To avoid this, roast the eggplant until it’s tender but still firm. You should be able to pierce it with a fork, but it shouldn’t fall apart.
Using Too Much Tahini
Tahini is an important ingredient in baba ganoush, but using too much of it can overpower the other flavors. Start with a small amount of tahini and add more as needed. You can always add more, but you can’t take it out once it’s in there.
Not Roasting the Peppers
Roasting the peppers adds a smoky flavor to the baba ganoush that you can’t get from raw peppers. Don’t skip this step! Roast the peppers until the skin is charred and blistered. Then, remove the skin, seeds, and stem before adding the peppers to the baba ganoush.
Not Letting the Flavors Meld
Baba ganoush tastes best when the flavors have had a chance to meld together. After you’ve made the baba ganoush, let it sit in the refrigerator for at least an hour before serving. This will give the flavors a chance to blend and create a more complex taste.
Pairing with Dishes
This is a versatile dish that can be served with a variety of foods. Here are some of my favorite pairings:
- Pita bread: Baba ganoush is traditionally served with pita bread. The soft and chewy texture of the bread complements the creamy texture of the dip perfectly.
- Grilled meats: It is a great accompaniment to grilled meats like chicken, lamb, and beef. The smoky flavor of the meats pairs well with the smoky flavor of the roasted eggplants in the dip.
- Roasted vegetables: Roasted vegetables like zucchini, bell peppers, and onions are a great match for baba ganoush. The flavors and textures of the roasted vegetables complement the dip, making for a delicious and satisfying meal.
- Salads: It can also be used as a salad dressing. Simply mix it with some lemon juice and olive oil and drizzle it over your favorite salad. The dip adds a creamy and flavorful element to the salad, making it more satisfying and delicious.
Conclusion
I hope you enjoyed learning about my baba ganoush with peppers recipe! I had a great time experimenting with different flavors and ingredients to create this delicious dish.
Throughout the process, I learned how important it is to use fresh, high-quality ingredients and to take the time to properly roast and blend the eggplant. The addition of roasted peppers adds a unique twist to the classic baba ganoush recipe and gives it a slightly sweet and smoky flavor.
If you’re looking for a healthy and flavorful dip to serve at your next party or gathering, I highly recommend giving this recipe a try. With its creamy texture and bold flavors, it’s sure to be a crowd-pleaser.
Thank you for reading and happy cooking!
Did you know? mujadara with leeks pairs perfectly with baba ganoush.
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