Hello everyone! I’m excited to post this dish. It turned out delicious! Mr. FBBQ and I bought some of the veggies at the Farmers Market. I love fresh vegetables from the Farmers Market!!
We will need some pasta (obviously), eggplant, mushrooms, broccoli, bell peppers, tahini, garbanzo beans, and garlic. I also added some onions and zucchini to this dish!
Next, we get to be all stabby with the eggplant! Preheat the oven to 425 degrees. Poke the eggplant with a fork. Line a baking dish with aluminum foil and roast the eggplant for 15 minutes. While the eggplant is starting to cook, line another baking dish with foil. Add the chopped onions, peppers, mushrooms, and zucchini to this pan with some water. When the 15 minutes is up, put the second vegetable pan into the oven and roast the eggplant for another 20 or 25 minutes along with the veggies.
Add some lemon juice, chickpeas (not drained), tahini, and a dash of sea salt to the food processor. Set that aside until the eggplant is done cooking.
Cook the pasta. Set it aside.
When the eggplant is done cooking, set it aside to cool until you can handle it.
Cut the eggplant in half. Spoon out the innards and put the skin in you compost bin. You better have a compost bin with all the veggie cooking you have been doing!! It’s a great way to recycle organic material and reduces your trash.
Add the eggplant to the ingredients in the food processor. Puree it.
I steamed the broccoli instead of roasting it. I also grilled the roasted veggies for a few minutes in addition to roasting it.
The pasta is the base of this dish.
Top the pasta with the baba ganoush sauce.
Add the veggies (including the broccoli) to the dish and you are ready to eat!
Delish Dish!