If you love either baba ganoush or muhammara, you’ll love this recipe. It has roasted eggplants and bell peppers with ground walnuts. It is a delicious combination of two popular dips around the world, but still unique on its own right. It is a rich, flavorful, and especially delicious spread on toast.
Smoky Roasted Eggplant Dip with Bell Pepper and Walnut [Vegan]
- 2 Eggplant / Aubergine (medium)
- 1 Bell pepper (red, yellow, green)small/medium
- 2-3 cloves Garlic
- 1 Onion (medium)
- 1 tablespoon Walnut (minced/finely chopped) or pecan
- 1/2 tablespoon Tahini
- 1 tablespoon Soy sauce or tamari for gluten-free
- 2 tablespoon Tomato paste
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Sweet smoked paprika powder
- Salt & Pepper to taste start with 1/2 teaspoon each then adjust to your liking
- Wash and cut eggplants in half. I usually cut the stem off, but no worries if you leave them on.
- Wash the bell pepper. No need to cut it, as we will roast them in whole.
- Peel and chop onion and garlic.
- If you don't have walnut or pecan meal, then use a food processor and mince whole/chopped nuts until they are the right meal consistency.
- Pre-heat oven to 350°F
- Drizzle a parchment paper with olive oil and place the half eggplants upside down so their peel
- is up. (If you use a non-stick baking sheet, you can roast oil-free.) And add the whole bell pepper.
- Roast the veggies in the oven for approx. 30-40 minutes. You know the eggplants are ready, if their peel is wrinkled. The bell pepper might get some blackish colour here and there, but that is completely all right.
- When the veggies are ready, let them cool at least for a bit so you can touch them and peel them. (See notes on how to peel them easily step by step.)
- While the vegetables are roasting, take a frying pan and heat to medium. Add oil and sautee the chopped onion and garlic in a frying pan on medium heat for 1-2 minutes. (If you do oil-free, sautee with water or veggie broth). Add minced walnuts, tahini, soy sauce and all seasoning and stir to combine. Cook for another 1-2 minutes.
- Blend the dip until creamy
- Add the roasted eggplant and bell pepper, and the cooked spicy onion garlic base in a tall but thin container and puree them thoroughly with an immersion blender.
- Ready to dip in it or spread them on your toast. Enjoy!