Add Row 
Add 
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
- Preheat oven to 350 degrees.
- Cut eggplant into two-inch thick rounds.
- Cut red bell pepper into quarters.
- Peel and cut red onion and carrot in half.
- Toss eggplant, red bell pepper, red onion, and carrots with half of the olive oil, garlic powder, paprika, salt, and black pepper.
- Bake in large sheet pan (cookie sheet) for 45 minutes.
- Add roasted vegetables to a food processor and pulse with remaining olive oil until pureed.
- Cut orange bell pepper into spears.
- Chop peanuts into small bits. Use as an optional garnish.
- 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
Write A Comment