Roasted Red Pepper Baba Ganoush (Eggplant Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Eggplants, medium
  • 1 cloves Garlic
  • 1/2 Lemon, Juice from
  • 1 Red bell pepper

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

Found on reclaimingyesterday.com

Directions

• Heat grill to medium high heat. Brush with oil, add eggplants and grill, covered, for 10 minutes.
• After 10 minutes, turn eggplants and add bell pepper. Continue to roast veggies for another 12-15 minutes, turning the pepper and eggplant every few minutes.
• Once the veggies are charred and starting to soften up, remove them from the grill and place in a bowl, covering with plastic wrap and allowing to steam for 15 minutes.
• After 15 minutes, remove the skin from eggplants and pepper. Squeeze a bit of the water out of the eggplant, and add to a food processor along with 1/2 of the roasted red pepper (de-seeded) and the remaining ingredients. Pulse until smooth, and season to taste.
• Refrigerate and serve cold with a drizzle of olive oil, chopped pistachios, veggies, and crackers or sweet potato chips.