Savory Roasted Eggplant and Bell Pepper Dip
This delightful Roasted Eggplant and Bell Pepper Dip is a flavorful spread inspired by the culinary style of Ina Garten. Perfect as an appetizer or a healthy snack, it's a blend of roasted eggplant, sweet bell pepper, and aromatic garlic, combined with tahini and fresh herbs for a Mediterranean-inspired taste. Serve it with pita bread, fresh veggies, or crackers for a delicious, low-protein treat that's great for sharing at gatherings or enjoying on your own.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Eggplants
2 (peeled)
Red bell pepper
1 (seeded)
Red onion
1 (peeled)
Garlic cloves
2 (minced)
Olive oil
3 tablespoons (for roasting)
Cayenne pepper
1/2 teaspoon (for seasoning)
Kosher salt
1 1/2 teaspoons (for seasoning)
Fresh ground black pepper
1/2 teaspoon (for seasoning)
Lemon juice
2 tablespoons (freshly squeezed)
Tahini
2 tablespoons (for blending)
Chopped parsley
3 tablespoons (plus extra for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Begin by peeling the eggplants and cutting them, along with the red bell pepper and red onion, into 1-inch cubes.
3
In a large mixing bowl, combine the cubed vegetables with minced garlic, olive oil, cayenne pepper, kosher salt, and black pepper, ensuring everything is well coated.
4
Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for about 45 minutes, or until the veggies are lightly browned and tender, stirring halfway through to ensure even cooking.
5
Once roasted, let the vegetables cool slightly before transferring them to a food processor fitted with a steel blade. Add the lemon juice and tahini.
6
Pulse the mixture 3 to 4 times until everything is blended to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
7
Transfer the spread to a serving bowl and fold in the chopped parsley, saving a bit for garnish.
8
Serve the spread at room temperature or slightly chilled, garnished with a sprinkle of parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Savory Roasted Eggplant and Bell Pepper Dip?
This dip is a flavorful, Mediterranean-inspired spread featuring roasted eggplant, sweet bell pepper, and aromatic garlic.
Who inspired this particular recipe style?
This recipe is inspired by the culinary style of Ina Garten.
Is this eggplant dip suitable for vegans?
Yes, the recipe is tagged as vegan and contains no animal products.
Is this dip a low-protein option?
Yes, this is a low-protein treat, making it suitable for those monitoring their protein intake.
What oven temperature is required for roasting the vegetables?
You should preheat your oven to 400°F (200°C).
How should I prepare the eggplants before roasting?
The eggplants should be peeled and cut into 1-inch cubes.
What size should the red bell pepper and red onion be cut into?
Both the red bell pepper and red onion should be cut into 1-inch cubes.
What spices are used to season the vegetables?
The vegetables are seasoned with cayenne pepper, kosher salt, and fresh ground black pepper.
How much olive oil is used for roasting?
The recipe calls for 3 tablespoons of olive oil.
How long should the vegetables roast in the oven?
Roast the vegetables for about 45 minutes until they are lightly browned and tender.
Should I stir the vegetables while they are in the oven?
Yes, you should stir the vegetables halfway through the roasting time to ensure even cooking.
When should I move the vegetables to the food processor?
Once roasted, let the vegetables cool slightly before transferring them to the food processor.
What blade attachment should be used in the food processor?
Use a steel blade for blending the dip.
When are the lemon juice and tahini added?
Add the lemon juice and tahini to the food processor after the roasted vegetables have cooled slightly.
How much tahini is included in the recipe?
The recipe uses 2 tablespoons of tahini for blending.
How many times should I pulse the food processor?
Pulse the mixture 3 to 4 times until you reach your desired consistency.
Can I adjust the salt and pepper after blending?
Yes, you should taste the mixture and adjust the seasoning with additional salt and pepper if needed.
When is the parsley added?
Fold in the chopped parsley after transferring the spread to a serving bowl.
How much parsley is used in total?
The recipe calls for 3 tablespoons of chopped parsley, plus extra for garnish.
At what temperature should the dip be served?
The dip can be served at room temperature or slightly chilled.
What are some serving suggestions for this dip?
It is delicious when served with pita bread, fresh vegetables, or crackers.
How many garlic cloves are needed?
You will need 2 minced garlic cloves.
Is the red bell pepper seeded before roasting?
Yes, the red bell pepper should be seeded and then cubed.
Does the recipe use fresh or bottled lemon juice?
The recipe specifically calls for 2 tablespoons of freshly squeezed lemon juice.
What type of onion is recommended?
A red onion is used in this recipe.
What is the total count of ingredients?
There are 11 ingredients in total for this recipe.
Can I use this for a party?
Yes, it is tagged as an appetizer and party food, making it great for gatherings.
Is this dip considered healthy?
Yes, the recipe description and tags categorize it as a healthy snack.
What makes the dip Mediterranean-inspired?
The combination of eggplant, tahini, olive oil, and fresh herbs gives it a Mediterranean taste.
How should the final dish be garnished?
Garnish the spread with a sprinkle of additional parsley before serving.