Italian · Lunch
Roasted Pepper and Eggplant Dip (Dairy-Free)
A creamy roasted vegetable dip made from charred eggplant and red bell pepper blended with tahini, garlic, and lemon juice, finished with smoked paprika and olive oil. Dairy-free and served warm or at room temperature with warm gluten-free corn tortilla wedges, olives, and raw vegetable sticks for scooping.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
406Calories
9.2gProtein
22.4gFat
43.8gCarbs
9.8gSugar
10.2gFiber
965mgSodium
0mgChol
3.2gSat Fat
810mgPotassium
110mgCalcium
3.5mgIron
0mcgVitamin B12
85mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Preheat the oven to 425°F (220°C). Halve the eggplant lengthwise and quarter the bell pepper, discarding seeds and stem.
2
Roast
Place eggplant and bell pepper cut-side down on a baking sheet. Roast at 425°F (220°C) for 25–30 minutes until skins blister and flesh is soft.
3
Cool
Transfer roasted vegetables to a bowl, cover, and let rest for 10 minutes until cool enough to handle. Peel off and discard charred skins.
4
Blend
Add eggplant flesh, roasted pepper, garlic, tahini, lemon juice, olive oil, smoked paprika, salt, and black pepper to a food processor. Blitz 30–45 seconds until smooth.
5
Plate
Spoon dip onto a shallow dish, drizzle with extra olive oil, and arrange warm tortilla, olives, and cucumber sticks alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 7 oz200g red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 small corn tortilla, warmed
- 4 tbsp4 tbsp olives
- 4 tbsp4 tbsp cucumber sticks
