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Roasted eggplant and red pepper dip served
Tasty and creamy eggplant dip with roasted peppers and fresh herbs

Roasted Eggplant & Red Pepper Dip

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes Quick Meals Appetizers
This isn't mayo-heavy 'vinete', but a lighter, rustic version. Under black-charred skin roasted in oven, vegetable flesh steams in its own juices, taking on slightly smoky aroma. Pepper sweetness perfectly counterbalances eggplant tartness.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking sheet
  • Bag or bowl with lid (for steaming peppers)
  • Food processor

Instructions

1 ✓

Pierce eggplants with fork (so they don't explode). Place them with peppers in 400°F (200°C) oven.

Tip: Skin needs to burn and blister, making it easy to peel and deliciously smoky.
2 ✓

Roast approx 30 minutes until eggplant collapses. Remove peppers sooner if they blacken.

3 ✓

Place hot peppers in a bowl and cover for 10 minutes. In its own steam, skin separates from flesh, making peeling easy.

Tip: This steaming (condensation) is secret to easy peeling.
4 ✓

Cut eggplant in half, scoop out flesh. If it releases much juice, drain it.

Tip: Bitter compounds concentrate in the juice.
5 ✓

Put all vegetables, garlic, oil, and seasonings in food processor, mix until creamy.

Tip: Drizzle oil in at end to form emulsion with vegetable juices.
6 ✓

Chill to let flavors meld, then serve with parsley and toast.

Recipe FAQ

Eggplant turned out bitter.
Large, old eggplants can have bitter seeds. After roasting, definitely drain off any juice that runs out!

Ingredients

  • 2 medium Eggplants
  • 2 pcs Red Bell Peppers
  • 2 cloves Garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 pinch Freshly Ground Pepper
  • 2 tbsp Fresh Parsley