A simple and easy dip recipe using creamy roasted eggplant, smoky roasted red pepper, pungent roasted garlic, and the mild heat of a red finger chili. This dip will be the hit at your next get together.
Roasted Eggplant Red Pepper Dip Recipe
This recipe combines the creamy texture of eggplant, smoky flavour of roasted red pepper, low pungent sweetness of roasted garlic, and mellow fire of red finger chili to make a full-flavored, simple-to-make dip perfect for serving with pita, crackers, on sandwiches, or any other place your palate craves a little zing.
A Note On How To Peel Eggplant
A handy way to peel eggplant easily is to trim the ends with a knife and use a vegetable peeler to remove the skin. Ta da!
How To Roast Garlic for This Recipe
To make our Roasted Eggplant Red Pepper Dip Recipe 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 – drizzled on scrambled eggs, as a dip for crusty bread, in homemade salad vinaigrettes, or as a base for many cooked dishes like stir fries and pastas. Check out this post for 6 Easy Ways To Roast Garlic, With Or Without An Oven.
Be Sure To Protect The Chili!
Because the red finger chili 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.
- 1 small eggplant, peeled, chopped into large chunks
- 1 large red pepper, halved, stem and seeds removed
- 1 red finger chilli, quartered, stem and seeds removed
- 4 cloves roasted garlic
- 1 tablespoon + 2 teaspoons garlic oil, divided
- 2 teaspoons white vinegar
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
In a large bowl toss the eggplant, red pepper, and red finger chilli with 1 tablespoon of garlic oil. Place the red pepper halves face down, tucking the red finger chilli 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 chilli, 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 but still chunky.
Scrape the mixture into a 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.
Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 515mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 5g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.