Roasted Vegetable Baba Ghanoush

Servings: 2, Prep Time: 15 min, Cook Time: 60 min

Ingredients

• 1 eggplant, unpeeled (approx 1.25 lbs) [548 g] Eggplant
• 1 medium [61 g] Carrots
• 1 medium (approx 2-3/4" long, 2-1/2" dia) [114 g] Red Bell Pepper
• 1 medium [114 g] Orange Bell Pepper
• 1 onion (small) [148 g] Red Onions
• 1 tbsp [8.4 g] Garlic Powder
• 1 tbsp [6.9 g] Paprika
• 0.5 tbsp [9 g] Salt
• 0.25 tbsp [1.6 g] Black Pepper
• 2 tbsp [28 g] Olive Oil
• 1 tbsp [8.5 g] Peanuts
• 4 large [200 g] Egg (Hard boiled or poached)

Directions

1. Preheat oven to 350 degrees.
2. Cut eggplant into two-inch thick rounds.
3. Cut red bell pepper into quarters.
4. Peel and cut red onion and carrot in half.
5. Toss eggplant, red bell pepper, red onion, and carrots with half of the olive oil, garlic powder, paprika, salt, and black pepper.
6. Bake in large sheet pan (cookie sheet) for 45 minutes.
7. Add roasted vegetables to a food processor and pulse with remaining olive oil until pureed.
8. Cut orange bell pepper into spears.
9. Chop peanuts into small bits. Use as an optional garnish.
10. Serve baba ghanoush with orange pepper spears for dipping and with one cooked egg.

Nutrition Info

Calories: 429, Fat: 26g, Carbs: 35g, Protein: 19g, Fiber: 17g