Roasted Eggplant and Red Pepper Dip

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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:

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