
Baba Ganoush with Chargrilled Bell Peppers and Walnuts
Author: Shoshanna Lee
![Baba Ganoush with Chargrilled Bell Peppers and Walnuts]()
Do try this scrumptious, nutritious, and fulfilling eggplant preparation that’s not only easy-to-make but also leaves a long-lasting flavor on the taste buds.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients:
Author: Shoshanna Lee

Do try this scrumptious, nutritious, and fulfilling eggplant preparation that’s not only easy-to-make but also leaves a long-lasting flavor on the taste buds.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 220 calories
Fat: 20 grams
Carbohydrates: 15 grams
Sodium: 394 milligrams
Protein: 4.25 grams
Sugar: 9 grams
Calories: 220 calories
Fat: 20 grams
Carbohydrates: 15 grams
Sodium: 394 milligrams
Protein: 4.25 grams
Sugar: 9 grams
Ingredients:
- 2 big eggplants
- 2 big garlic cloves (finely minced)
- 3 tbsp tahini paste
- 1-1/2 tsp fresh lemon juice
- pinch of ground black pepper
- 1 large red bell pepper
- 1/2 cup walnuts (broken)
- 1 tsp sea salt
- 1/2 cup olive oil
Instructions:
- Preheat oven to medium heat.
- Slice both the eggplants and apply sea salt. Keep aside for 15 minutes.
- Drain all the excess liquid released from the slices.
- Pat dry each slice with a paper towel and apply olive oil on them.
- Arrange the slices in a baking sheet and place on the top rack of the oven.
- Roast for 10 minutes each side.
- Remove the skin and add to the food processor with garlic cloves, tahini paste, lemon juice, ground black pepper, and sea salt.
- Blend till all the ingredients are combined well into a slightly coarse paste.
- Remove the bell pepper seeds and stem. Coarsely chop.
- Drench in olive oil and roast on an open charcoal grill for 3 to 4 minutes.
- In a serving plate, make a base of baba ganoush and top it with a generous scoop of chargrilled bell pepper.
- Add generous quantity of olive oil and garnish with walnuts.
- Serve immediately.