Red Pepper Eggplant Dip Recipe
Make Red Pepper Eggplant Dip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Spices and Condiments
Herbs
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove seeds, and place them on a baking sheet. Cut the eggplant in half lengthwise and place it cut side down on the same sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast for about 25-30 minutes, until the vegetables are tender and slightly charred.
- 2
Mixing
- 3
Blend the Ingredients
Once the roasted vegetables are cooled slightly, peel off the skin of the red peppers and eggplant. Place them in a food processor along with the sautéed onions and garlic, lemon juice, smoked paprika, cumin, black pepper, and remaining salt. Process until smooth and creamy, scraping down the sides as needed.
- 4
Adjust Seasoning
Taste the dip and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Garnishing
- 5
Serve
Transfer the dip to a serving bowl and garnish with chopped fresh parsley. Drizzle a little olive oil on top if desired. Serve with pita chips, crackers, or fresh veggies.