This roasted red pepper dip uses eggplant for extra creaminess and fresno chili for heat. It’s sure to be a hit at your next get together!
This recipe combines the creamy texture of eggplant, smoky flavour of roasted red pepper, low pungent sweetness of roasted garlic, and mellow fire of fresno chili to make a full-flavored, simple-to-make dip perfect for serving with flatbread, crackers, on sandwiches, or any other place your palate craves a little zing.
To make this dip you need four cloves of roasted garlic, as well as some of the oil the garlic is cooked in, so be sure not to throw away your delicious garlic oil! You can use garlic oil in so many places – see our post on how to roast garlic (7 ways!) for tips.
We topped ours with extra spices, a drizzle of garlic oil, and some fresh herbs. Za’atar would be an excellent addition.
💖Why You’ll Love This Recipe
✔️ It’s creamy, a bit spicy, and perfect for dipping crackers in.
✔️ Using roasted garlic adds a nice mellow garlic flavour without becoming overwhelming (or causing upset stomach).
✔️ It makes great use of late summer vegetables.
Ingredient Notes and Substitutions
- Fresno pepper: you can use another type of milder chili pepper you have, but we recommend this if possible.
- Red pepper: it is possible to roast the pepper with the stem on (as pictured) and easy to remove after cooking.
- Vinegar: plain white vinegar is what we use, but white wine or apple cider vinegar would also work.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
STEP 1: toss the vegetables with a tablespoon of garlic oil.
STEP 2: arrange on a baking sheet, with the peppers cut-side down.
STEP 3: roast for about 20 minutes. The pepper skin should be slightly charred.
STEP 4: cool slightly before adding to a blender or food processor.
STEP 5: blend until completely smooth or slightly chunky, your choice.
STEP 6: transfer to a bowl and serve.
1. A handy way to peel eggplant easily is to trim the ends with a knife and use a vegetable peeler to remove the skin.
2. Because the chili pepper used in the recipe is much smaller than both the eggplant and the red pepper, try tucking it underneath the red pepper halves for protection.
- You can use either a food processor or blender, both good options! This was photographed with a blender but has been tested with a processor too. Note that a blender will make for a smoother dip.
- If your vegetables aren’t charring at all (see pepper skin image above), place them under the broiler for a minute, keeping a close eye to prevent burning.
While some recipes might use ingredients like various dairy products, the eggplant adds plenty of heft to this recipe and makes for a nice thick, smooth dip.
You really want to make the roasted garlic in oil for this recipe – trust us, you’ll find so many ways to use it!
You can use a food processor, normal blender, or immersion blender for this recipe. While you could puree by hand, it would take ages and you’d need a very large mortar and pestle.
🌶️ More Savoury Recipes
Roasted Eggplant Red Pepper Dip Recipe
- Measuring spoons
- baking sheet
- Parchment paper
- Mixing bowl
- Wire rack
- Food processor
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl toss the eggplant, red pepper, and chili with 1 tablespoon of garlic oil.
- Place the red pepper halves face down, tucking the chili pieces underneath the red pepper halves for protection.
- Roast everything in the oven for 20 minutes or until the skin of the red pepper is charred.
- Remove from the oven and set on a wire rack to cool for 5 to 10 minutes.
- Once cooled slightly, place the roasted eggplant, red pepper, and chili, along with the roasted garlic, in the bowl of a food processor or in a blender.
- Pulse the vegetables together a few times until well mixed. You can leave it chunky or blend until completely smooth.
- Scrape the mixture into a serving bowl. Stir in the vinegar, salt, pepper, and remaining garlic oil.
- Adjust the seasoning to suit your taste then serve with pita, nacho chips, crackers, or anything else you like.