Enjoy this flavorful Roasted Eggplant Red Pepper Dip as an afternoon snack, party appetizer, or charcuterie board addition. It’s easy to make, vegan, and has only a handful of ingredients!
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If you’ve been part of the Veg World for a while, then you probably know that I’m not the biggest eggplant fan! Still, year after year, I experiment with an eggplant recipe or two for the blog. (PS, if you’re not reading the blog regularly, you can sign up for my weekly newsletter here).
So far, I haven’t fallen in love with anything that I’ve created…until I made this Roasted Eggplant Red Pepper Dip! This delicious recipe uses blistered eggplant and red peppers, thus capturing their wonderful savory flavors and creamy textures.
I was so smitten with this dip that it inspired me to try even more eggplant recipes this summer, some of which turned out REALLY good (like the yummy Vegan Eggplant Teriyaki). All things considered, it seems like I just didn’t give eggplant the culinary attention it deserved in the past.
Now I know that roasted eggplant is DELISH, and adding some salt, garlic, and acid to this nightshade veggie really amplifies the flavor. I think the amazing taste of roasted red peppers helps in this recipe too. They even add a little bit of a spicy kick!
Anyways, you should DEF try this one. You can add it to your charcuterie boards for backyard, socially distanced happy hours, or enjoy it with crackers as an afternoon snack. Better yet, use it as a spread for all your summer sandwiches!
How to Make Eggplant Red Pepper Dip
Here’s a preview of how easy it is to make this dip. Full instructions are in the recipe card below!
- Roast the red peppers and eggplant until blistered.
- Remove the eggplant flesh from the skin and peel the red peppers, then add everything to a food processor with garlic, salt, vinegar, and olive oil.
- Pulse until smooth. Taste and adjust seasonings.
- Preparation. Eggplant seeds are usually small and barely visible. If that’s the case, you don’t need to remove them before or after roasting the eggplant. I blended the seeds in the food processor with the eggplant flesh, and the dip turned out great. If your eggplant is not that fresh, and the seeds are big and/or turning brown, you may want to remove some of them before roasting. Further, you do not need to peel the eggplant before roasting. The flesh will slide right off the skin once it’s cooked.
- Equipment. Make this Roasted Eggplant Red Pepper Dip in a food processor or a high-powered blender, like a Vitamix, for best results.
- Flavorings. It’s important to add enough acid and salt to balance the flavors and bring out the savory, slightly spicy notes. I used red wine vinegar, but you could substitute lemon juice, white wine vinegar, or even balsamic vinegar.
- Serving. This dip goes really well with seed crackers, like Mary’s Gone Crackers or my homemade Seed and Kale Crackers. You can also serve it with toasted baguette slices or warm pita bread. If you go the baguette route, I recommended adding parmesan, mozzarella, or ricotta cheese.
- Storage. Leftovers can last in an airtight container in the fridge for 7 to 10 days.
More Healthy Dip Recipes
If you like this Roasted Eggplant Red Pepper Dip, you should check out the Dill Pickle Hummus, Whipped Butternut Squash Goat Cheese Dip, Caramelized Onion White Bean Dip, Roasted Turnip Hummus, and Avocado Spread with Garlic!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Roasted Eggplant Red Pepper Dip
- Food processor or blender
- 1 large eggplant - halved lengthwise, stem removed
- 2 red bell peppers - halved lengthwise, seeds and stem removed
- ¼ cup olive oil - plus 1 tablespoon for roasting
- 2 tablespoon red wine vinegar
- 3 cloves garlic - minced or pressed
- ½ teaspoon salt
- Preheat the oven to 450 degrees F. Line a baking sheet with foil. Brush each side of the eggplant and peppers with olive oil, and place them cut side down on the baking sheet. Roast for 30 to 40 minutes, until the skins are blistered. Remove from oven.
- Flip the eggplant over and scoop the flesh (seeds included) into a food processor or blender and discard the skin. Run the red peppers under cold water and use your fingers to remove the skin, then add them to the food processor. Add the red wine vinegar, minced garlic, and salt. Pulse to combine the ingredients, then start adding the olive oil ~1 tablespoon at a time. Pulse and continue to add the olive oil in batches until the dip is smooth and at your desired consistency, stopping to scrape down the sides as needed. You may find that you need less olive oil than listed, depending on your taste preferences. Taste and adjust seasonings as needed.
- Transfer the dip to a serving bowl, and serve with seed crackers, toasted baguette slices, or warm pita, along with parmesan, mozzarella, or ricotta cheese if desired. Enjoy!
- Store leftovers in an airtight container in the fridge for 7 to 10 days. The dip will thicken up over time.
- There is no need to remove the skin of the eggplant before roasting. You also do not need to remove the seeds. They can be added to the food processor with the flesh. However, if the seeds are large and brown when you slice open the raw eggplant before roasting, you can remove them.
Happy almost weekend! – Lizzie
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