Photo Credit: Aaron Colussi

Roasted Eggplant and Red Pepper Dip

$0.00

This creamy dip is an excellent centerpiece for a platter-style lunch. Serve alongside pita chips, raw vegetable sticks and olives. Or pair with a simple chickpea salad: toss a can of chickpeas with lemon juice, fresh parsley, salt and pepper.

PRINT
Categories: , , , , , , Tags: , , , , ,
Roasted Eggplant and Red Pepper Dip

Roasted Eggplant and Red Pepper Dip

THIS CREAMY DIP IS AN EXCELLENT CENTERPIECE FOR A PLATTER-STYLE LUNCH. SERVE ALONGSIDE PITA CHIPS, RAW VEGETABLE STICKS AND OLIVES. OR PAIR WITH A SIMPLE CHICKPEA SALAD: TOSS A CAN OF CHICKPEAS WITH LEMON JUICE, FRESH PARSLEY, SALT AND PEPPER.
Course: Dip
Keyword: eggplant, red pepper, red pepper dip, roasted eggplant, Veggie, Flax, Burgers, tofu, mango, vegan recipe contest, vegan, vegetarian, spring 2019
Servings: 4
Calories: 243kcal
Author: Genevieve Doll

Ingredients

  • 1 medium eggplant, cut into ½-inch rounds
  • 1 medium red bell pepper, large pieces
  • 6 tablespoons olive oil, divided
  • 1 tablespoons salt, divided
  • Freshly ground pepper
  • 2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • Feta cheese, for garnish

Instructions

  • Preheat oven to 425°. Line a large baking sheet with parchment paper. Place eggplant and pepper slices on sheet, and brush with 2 tablespoons olive oil, ½ teaspoon salt and freshly ground pepper. Spread in a single layer. Roast for about 20 minutes, until eggplant is golden.
  • Transfer vegetables to a blender or food processor. Add remaining 4 tablespoons olive oil, lemon juice, garlic and remaining ½ teaspoon salt. Blend until smooth and creamy.
  • Sprinkle with feta and drizzle with olive oil before serving. Store in fridge for up to 1 week.

Nutrition

Calories: 243kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Sodium: 664mg | Fiber: 5g | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe