Teresa's Recipes
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
- 1 large Eggplant
- 2 Red bell peppers
- 3 cloves, minced Garlic
- 3 tablespoons, divided Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1/4 cup, chopped for garnish Fresh parsley
Dietary Notes
- 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
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.