Turkish · Lunch
Roasted Eggplant and Pepper Dip
Smoky roasted eggplant and red bell pepper puree blended with tahini, garlic and lemon juice, finished with olive oil and cumin, scattered with parsley. Served cold or room temperature as a spread with warm pita and raw vegetables for scooping, in the style of Turkish meze.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
280Calories
6.8gProtein
15.2gFat
32.2gCarbs
8.8gSugar
9.2gFiber
720mgSodium
0mgChol
2.1gSat Fat
735mgPotassium
85mgCalcium
2.4mgIron
0mcgVitamin B12
89mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise and cut the bell pepper into flat pieces. Arrange cut-side down on a foil-lined baking sheet.
2
Roast
Roast at 425°F (220°C) for 30 minutes until eggplant skin is blackened and collapsed, pepper soft and charred at edges.
3
Cool
Transfer to a bowl, cover, and let rest 10 minutes until cool enough to handle.
4
Prep
Peel away charred skins, scrape flesh into a bowl. Add garlic, tahini, lemon juice, olive oil, cumin and salt, then mash until mostly smooth.
5
Plate
Spread dip onto a plate, drizzle with olive oil, scatter parsley over top, and serve with warm pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about 1 small eggplant
- 7 oz100g, about 1 small red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp fresh parsley
