Roasted Eggplant & Pepper Dip
Posted: | Categories: Recipes | Tags:snacks vegan
Roasted Eggplant & Pepper Dip
Rated 4.3 stars by 4 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
A few months ago, I saw Itay Edri make an incredible eggplant dip on Instagram. I’ve been thinking of it ever since! Growing up, my mom used to make eggplant dip for my grandfather all the time—it was his favorite. Inspired by the video, the eggplant dip I grew up watching my mom make (though admittedly never trying), and my favorite roasted red pepper salad from Adi’s mom, this silky, flavor-packed dip came into being. It’s so good to keep in the fridge for a nourishing bowl or to serve at a party with pita (or just eat with a spoon!).
Ingredients
- 1 medium eggplant
- 10 mini sweet peppers or 2 red bell peppers
- ½ yellow onion
- 11 garlic cloves, divided
- A spray of avocado oil
- 1 teaspoon salt, divided
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley, plus more to garnish
- 3 tablespoons tahini
- Olive oil
- Fresh black pepper
Directions
Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Slice the eggplant in half lengthwise and score the flesh. Sprinkle with ¼ teaspoon salt on each side and place flesh-side down on the baking sheet.
- Place the half onion, 10 garlic cloves, and peppers on the baking sheet.
- Spray them with avocado oil and season with ¼ teaspoon salt and a few turns of black pepper.
- Roast all of the veggies for 30-35 minutes, until the skin on the peppers has blackened and the garlic is soft. Remove the peppers from the tray carefully (tongs make this easier) and place in a glass container with a lid to cool.
- Return the eggplant to the oven and continue baking for 30 minutes.
- Once the peppers have cooled, peel the skin off (this should be easy) and slice, reserving the oil and juices. Keep the pepper slices on your cutting board.
- Scoop out the eggplant flesh and place on the cutting board with the peppers, along with the onion and garlic.
- Using a sharp knife, finely chop all the veggies until they start to form a paste-like consistency. Squeeze the lemon juice onto the mixture, using your knife to fold it in.
- Grate the last garlic clove with a microplane into the paste, then season with ½ teaspoon salt, plus more to taste.
- Add the parsley and tahini to the paste and fold it in, mixing well until combined.
- Serve in a shallow bowl with a sprinkle of parsley and drizzle of olive oil for garnish.
What You'll Need
What You’ll Need
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