Melinzanosalata : Baba Ganoush Stuffed Mini Peppers

Rather than serving in a bowl where everyone dips in, use the peppers as a vessel. Once chilled slightly, the baba congeals a little, making it drip-proof.

Even during sheltering in place and stressful times, we need to feed each other. The recipes on this week’s Paleo Cooking Live are shareable, and I wanted to present safe ways to share some love through food. I hope you can find ways to bring peace and comfort to your homes and the ones you love.

Originally I created this recipe during the pandemic (thus the opening comments above). Since then, as part of my series, The Koutala Volume 2, Mezethes, I’ve updated it a bit. If you watch the video on YouTube, you will see that I changed to roasted garlic, rather than raw. It gives the recipe a more complex, deeper flavor. Simply cut the head of garlic at the top to reveal the cloves, place in an oven or grill-safe pan and add olive oil. You may also add some herb sprigs if you wish. Be sure to save the oil in a bottle, it’s delicious for salad dressings or finishing grilled meats or fish. Or drizzle a little over the finished filled peppers.

The roasted garlic method can be found here as well.

Yield: 6
Living Delish & Nutrish: Tina Wells
Melinzano Salata Stuffed Peppers

Melinzano Salata Stuffed Peppers

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Method

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