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Roasted Eggplant and Red Pepper Dip
Indulge in the rich and smoky flavors of this Roasted Eggplant and Red Pepper Dip, a beloved Mediterranean appetizer with roots dating back centuries. This creamy dip combines charred eggplant and sweet red peppers with the warmth of garlic and spices, creating a delightful spread that pairs beautifully with pita bread, crackers, or fresh vegetable sticks. Perfect for gatherings or a cozy night in, this dip is not just a treat for your taste buds, but a journey through culinary history.
Ingredients
- Eggplant
- 1 large
- Red bell peppers
- 2
- Garlic
- 3 cloves, minced
- Olive oil
- 3 tablespoons, divided
- Lemon juice
- 2 tablespoons
- Tahini
- 2 tablespoons
- Cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
- Fresh parsley
- 1/4 cup, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and score the flesh in a diamond pattern with a knife. Place the eggplant halves on a baking sheet, cut side up.
- Cut the red bell peppers in half and remove the seeds. Place the pepper halves on the same baking sheet, cut side down.
- Drizzle the eggplant and red peppers with 2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast in the oven for 30-40 minutes, or until the eggplant and peppers are soft and charred.
- Remove the baking sheet from the oven and let the eggplant and peppers cool slightly.
- Peel the skin off the roasted eggplant and remove any excess seeds. Place the eggplant flesh in a food processor.
- Peel the skin off the roasted red peppers and add them to the food processor.
- Add the minced garlic, lemon juice, tahini, cumin, paprika, salt, and black pepper to the food processor.
- Blend until smooth and creamy, adding the remaining tablespoon of olive oil if a smoother consistency is desired.
- Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
- Serve with pita bread, crackers, or vegetable sticks.
Tips
- For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the mix.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen and improve as it sits.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 40 minutes Calories: 120 Fat: 8g Carbs: 10g Protein: 3g Sodium: 200mg Sugar: 2g
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