Eggplant Aubergine Bell Pepper Dip
Experience the rich, smoky flavors of the Mediterranean with this Eggplant Aubergine Bell Pepper Dip, a velvety blend of roasted eggplant, charred red bell peppers, and creamy tahini. Infused with garlic, citrusy lemon juice, and aromatic spices like cumin and smoked paprika, this dip boasts layers of complex flavor in every bite. The vegetables are roasted to perfection to enhance their natural sweetness, making this recipe a standout addition to any appetizer spread. Perfect for serving with pita bread, crackers, or fresh veggies, it’s a versatile, crowd-pleasing dip that’s as nutritious as it is delicious. Whether you’re hosting a party or just craving a healthy snack, this vibrant and wholesome dip is a must-try!
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Recipe Information
Ingredients
- 2 large Eggplant (Aubergine)
- 2 large Red bell peppers
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the eggplants and bell peppers in half lengthwise. Remove the seeds from the bell peppers.
Place the eggplants (cut side down) and bell peppers (skin side up) on the prepared baking sheet. Add the whole garlic cloves with the peel on.
Drizzle 1 tablespoon of olive oil over the vegetables and roast them in the oven for 35-40 minutes, or until the eggplant is soft and the bell peppers are charred.
Remove the vegetables from the oven and let them cool for 10-15 minutes.
Peel off the skin from the roasted bell peppers and eggplants. Also, peel the garlic cloves.
Transfer the roasted vegetables and garlic to a food processor.
Add the remaining olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper to the food processor.
Blend until smooth, scraping down the sides as necessary. Adjust seasoning to taste if needed.
Transfer the dip to a serving bowl and drizzle with a little olive oil. Garnish with fresh parsley, if desired.
Serve with pita bread, crackers, or fresh vegetables for dipping. Enjoy!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 49.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2490 mg | 192% | |
| Iron | 10721.0 mg | 59561% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
