BABA GHANOUSH (Bob-a Ghanoush)



  • 1 large globe eggplant, cut in half

  • 2 large red bell peppers, seeded and cleaned
  • 1 large yellow bell pepper, seeded and cleaned
  • 4 cloves garlic
  • as needed EVOO
  • ¼ cup pine nuts, toasted    1 tsp cumin seed, toasted, ground
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • ¼ cup cilantro, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • ¼ cup parsley, chopped


Brush the eggplant, peppers and garlic with EVOO; roast at 475ºF until golden and eggplant separates from skin; chop the eggplant with peppers and garlic; toss in the remaining ingredients and adjust seasonings;  serve at room temperature. Refrigerate if not using immediately.


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