Roasted Eggplant and Red pepper humus/baba ganoush

Eggplant and red pepper salad/or a hummus baba ganoush

This is the time of year we find ourselves with an abundance of eggplant if you happen to be able to have a small kitchen garden. Even a couple of plants will make a nice yield without using a  huge amount of space. Great for container gardens too. This salad is a combination of recipes. Its easy and yet very flavourful! Enjoy and enjoy relish the beginning of fall!

1 Large Eggplant (or 2 smaller japanese varieties)

1 Lemon juice 

1 Red Bell Pepper, roasted and chopped

1/2 Purple onion chopped

1 can chickpeas Roasted

3T Olive Oi1
 Clove Garlic minced
3 T Tahini

salt

pepper

red pepper flakes 1/2 T
1 T 

siracha

Peel and slice eggplant, place on cookie sheet, brush with evoo evenly,

broil until nice and browned, both sides. Remove from pan and set aside.

Add drained and dried chickpeas and red pepper to pan and broil intil nice and toasty.

Chop cooled eggplant. 

Combine, onion, pepper, garlic lemon juice, eggplant,

salt pepper and red pepper flakes and a dash of siracha. Toss to combine. Add Tahini and stir,

 add this mixture to a blender, add olive oil to garner consistency of peanut butter  blend on high speed. . Try with Naan or crackers! The roasting of the eggplant, pepper and chickpeas lend a very complex and earthy flavor to this luxurious dip or spread!
 Happy cooking! Please share! Thank you all for your support!

almost 11,000 readers!

Carolyn