Ingredients with Measurements:
- 4 bell peppers, halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 large eggplant, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special Equipment Needed:
- Baking sheet
- Blender or food processor
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place the bell pepper halves on a baking sheet and brush with olive oil. Sprinkle with salt and pepper.
3. Roast in the preheated oven for 20 minutes, or until the peppers are tender.
4. Meanwhile, place the eggplant in a steamer basket and steam over boiling water for 10 minutes, or until tender.
5. Place the eggplant in a blender or food processor and add the garlic, tahini, lemon juice, and parsley. Blend until smooth.
6. Remove the peppers from the oven and fill each half with the eggplant mixture. Sprinkle with feta cheese.
7. Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese is melted and the peppers are heated through.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 4 servings
Nutritional Information:
Calories: 140
Fat: 9g
Carbohydrates: 12g
Protein: 5g
Substitutions for Ingredients
- Eggplant: zucchini or squash
- Tahini: almond butter or peanut butter
- Parsley: cilantro or basil
- Feta cheese: goat cheese or ricotta cheese
Variations:
- Add cooked quinoa or brown rice to the eggplant mixture for added protein.
- Add diced tomatoes or olives to the eggplant mixture for added flavor and texture.
Tips and Tricks:
- To make the peppers easier to stuff, cut off the tops and remove the seeds before roasting.
- For a spicier version, add a pinch of cayenne pepper to the eggplant mixture.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of greens or a grain of your choice.
Garnishes:
Garnish with freshly chopped parsley or a dollop of Greek yogurt.
Pairings:
Serve with a side of hummus or tzatziki and warm pita bread.
Suggested Side Dishes:
- Roasted vegetables
- Quinoa or brown rice
- Greek salad
Troubleshooting Advice:
If the peppers are not cooked through after roasting, cover with foil and bake for an additional 5 minutes.
Food Safety Advice:
Refrigerate any leftovers within 2 hours of cooking.
Food History:
Baba ganoush is a traditional Middle Eastern dish made of roasted eggplant, tahini, garlic, and lemon juice. It is often served as a dip or spread.
Flavor Profiles:
This dish has a smoky, savory flavor from the roasted eggplant and a bright, tangy flavor from the lemon juice and feta cheese.
Serving Suggestions:
Serve as an appetizer or side dish with grilled meats or vegetables.
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Region: Middle Eastern