Baba Ghanoush with peppers

Ingredients for 4 servings:

• 1 large eggplant(s)
• 2 garlic cloves
• 1 lemon(s), juice, organic and zest
• ½ red pointed pepper
• 1 bell pepper(s), grilled, from the jar
• 3 tbsp extra virgin olive oil
• 1 bunch of flat-leaf parsley
• 1 tsp cumin powder
• Sea salt and pepper, freshly ground
• 2 tbsp tahini
• Chili sauce, red or chili powder or fresh chopped chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, vegan

For the eggplant, preheat the gas grill or oven to at least 200°C. Wash the eggplant, halve lengthwise, and use a small knife to cut diamond-shaped slices about 2/3 deep into the eggplant. Finely chop the garlic. Mix with olive oil, cumin, chili, salt, and pepper, and brush about half of it onto the eggplant halves. Place in the closed gas grill or on a baking tray on the middle rack of the oven for about 30 minutes. The eggplant is ready when the skin is dark brown and the flesh is nice and soft. Chop the parsley and set aside. Dice the pickled and fresh bell peppers and set aside. Finely chop the lemon zest and squeeze the lemon juice. Allow the eggplant to cool slightly. Scrape out the flesh with a spoon and puree with the remaining olive oil mix, the lemon juice, and the sesame paste. Add a little more olive oil, if desired. Combine everything in a bowl and stir in the paprika, parsley, and lemon zest. Season with salt and pepper. It goes well with grilled food or as a dip for bread.