Turkish · Lunch
Roasted Eggplant and Pepper Dip (Dairy-Free)
A smoky Turkish meze made by charring eggplant and red pepper until collapsed, then blending the flesh with garlic, olive oil, lemon juice and dairy-free yogurt into a creamy spread. Served with warm pita and fresh vegetables, it balances smoky depth with bright acidity and a garlicky finish.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
298Calories
5.8gProtein
19.2gFat
30.4gCarbs
10.8gSugar
8.9gFiber
812mgSodium
0mgChol
3.1gSat Fat
780mgPotassium
65mgCalcium
2.4mgIron
0mcgVitamin B12
95mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Pierce the whole eggplant a few times with a fork. Set a gas burner to high heat or preheat an oven broiler.
2
Char
Place the eggplant and red bell pepper directly over the flame or under the broiler, turning every 2–3 minutes for 12–15 minutes total, until the skins blacken and the eggplant collapses.
3
Rest
Transfer the charred eggplant and pepper to a bowl, cover with a plate, and let steam for 10 minutes.
4
Prep
Peel and discard the blackened skins, roughly chop the soft flesh, and discard the pepper seeds and eggplant stem.
5
Blitz
Add the chopped eggplant and pepper to a food processor with the garlic, lemon juice, olive oil, coconut yogurt, cumin, salt and black pepper; pulse 8–10 times until thick and mostly smooth.
6
Finish
Taste and stir in extra salt or lemon juice if needed, then scatter the parsley over the top.
7
Plate
Spoon the dip onto a small plate, drizzle with a little extra olive oil, and serve alongside the warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 1 medium eggplant
- 5.2 oz150g, about half red bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 4 tbsp60g dairy-free coconut yogurt
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh parsley
- 11 pita bread, for serving
