This red pepper baba ghanoush is a delicious snack or appetizer!
RED PEPPER BABA GHANOUSH
2 garlic cloves (not peeled)
1 large red pepper
2 medium eggplants
1 tablespoon tahini
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 tablespoon olive oil
1 lemon (zested and juiced)
kosher salt and cracked black pepper (to taste)
Kalamata olives (pitted)
Lower the oven rack to the middle rack and preheat the oven to broil.
Line a baking sheet with aluminum foil. Place garlic cloves in an individual foil packet. Place the red pepper, eggplants and garlic on the foil-lined baking sheet and place in oven, rotating the red pepper and eggplants every 10 minutes until charred on all sides.
Remove from foil and place the vegetables in a large bowl, cover with plastic wrap and let sit for 30 minutes. Using a paper towel, peel away the charred skin from the eggplant and peppers and discard. Remove the stem and seeds from the red pepper and discard. Remove the garlic cloves from peels.
In the bowl of a food processor, add the red pepper, eggplants, garlic, tahini, mayonnaise, Greek yogurt, olive oil, zest and juice of a lemon, and season with Kosher salt and pepper to taste. Blend until smooth.
Remove to bowl. Serve with carrot sticks, radishes, cucumber and grilled pita.
– For classic baba ghanoush, simply substitute the pepper with more eggplant!
– For a similar smoky flavor, grill the eggplant instead of broiling!