Teresa's Recipes
Roasted Red Pepper and Eggplant Dip
Dive into the vibrant flavors of the Mediterranean with this Roasted Red Pepper and Eggplant Dip. This creamy, smoky concoction combines the sweetness of roasted red peppers and the earthiness of eggplant, blended with aromatic garlic and a hint of spices. Perfect as a spread for your favorite crackers or as a dip for fresh veggie sticks, it’s a delightful addition to any gathering. This dish has roots in Middle Eastern and Mediterranean cuisines, often enjoyed as part of a mezze platter, showcasing the region's love for fresh ingredients and bold flavors.
Ingredients
- 2 large, halved and seeded Red bell peppers
- 1 medium, halved Eggplant
- 4 cloves, unpeeled Garlic
- 3 tablespoons, plus more for drizzling Olive oil
- 2 tablespoons, freshly squeezed Lemon juice
- 1/4 cup Tahini
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 180
- Fat: 12g
- Carbs: 16g
- Protein: 4g
- Sodium: 200mg
- Sugar: 3g
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers and eggplant in half lengthwise and remove the seeds. Place them on a baking sheet, cut side down.
- Drizzle the vegetables with olive oil and sprinkle with salt and black pepper.
- Roast in the oven for 30-35 minutes, or until the peppers and eggplant are soft and slightly charred.
- Remove the vegetables from the oven and let them cool. Once cooled, gently peel off the skin from the peppers and eggplant.
- In a food processor, combine the roasted peppers, eggplant, unpeeled garlic, lemon juice, tahini, cumin, paprika, salt, and black pepper. Blend until smooth and creamy.
- Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
- Serve with warm pita bread, crunchy crackers, or an assortment of fresh vegetable sticks.
Tips
- For an added kick, consider incorporating a pinch of red pepper flakes into the blend.
- You can also experiment with different herbs, such as mint or cilantro, for a unique twist.
- This dip can be made ahead of time and stored in the refrigerator for up to 4 days, allowing the flavors to meld beautifully.