Baba Ganoush Recipe

1 medium 1 large 1 bulb optional

eggplant red bell pepper garlic sesame paste - to taste lemon juice - to taste olive oil - to taste salt & pepper - to taste

Oven Temp: 400° Recipe Cooking Time: 45 minutes Pan Type: sheet pan

Baba Ganoush Directions Preheat your oven. Rub the eggplant and red pepper with the olive oil. Season with the salt and pepper. Cut the top off of the garlic bulb and place all three on sheet pan. Put pan into the oven and roast for the allotted time, turning every few minutes until the skin on the red pepper is coming away from its meat. The eggplant should be completely soft and the garlic is soft. (Garlic will appear a golden brown and start to come out of its husk). As each vegetable reaches these states, pull it off the sheet pan and place into a covered bowl. When they are cool enough to handle, peel the skin off the red pepper and remove the seeds. Peel the skin off of the eggplant. Squeeze the garlic out of its skin. (Keep them separate to start with). Place the pepper and the eggplant into a food processor with some of the garlic. Use as much as you prefer, the roasting will tame the flavor a bit. Puree and drizzle the oil into the processor while it is running and process until the mix reaches a smooth consistency. Be careful this baba ganoush recipe doesn't get too runny. Add sesame paste, lemon juice, salt and pepper to taste. Serve baba ganoush chilled or at room temperature. Recipe Yields: 2 1/2 – 3 cups Note: This baba ganoush recipe is best served with pita bread. Thank you for visiting our free recipes web site. This baba ganoush recipe is simply delicious. We want more great tasting recipes to post. Please do click here and send us your favorite baba ganoush recipes for all to enjoy for free. Another Popular Baba Ganoush Recipe

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!