Italian · Lunch
Roasted Pepper and Eggplant Dip
A smoky Italian vegetable dip made from roasted red bell pepper and eggplant blended with garlic, olive oil, and lemon juice into a coarse spread. Finished with parsley and a drizzle of olive oil, it is served at room temperature with grilled bread or raw vegetable sticks for scooping.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
298Calories
6.1gProtein
17.2gFat
32.4gCarbs
9.3gSugar
8.1gFiber
845mgSodium
0mgChol
2.5gSat Fat
680mgPotassium
55mgCalcium
2.1mgIron
0mcgVitamin B12
115mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
mediterranean
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Halve eggplant lengthwise, place cut-side up with whole pepper on a baking tray.
2
Roast
Roast at 425°F for 30-35 minutes, turning pepper once, until pepper skin blisters and blackens and eggplant flesh is easily pierced with a fork.
3
Rest
Transfer pepper to a covered bowl and let it steam for 10 minutes until skin loosens and peels away easily with your fingers.
4
Prep
Peel blackened skin from pepper and remove seeds and stem. Scoop softened eggplant flesh from skin with a spoon. Chop parsley.
5
Blitz
Combine eggplant flesh, peeled pepper, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse 8-10 times until coarsely blended with visible flecks.
6
Finish
Scrape dip into a serving bowl. Stir in half the parsley by hand and taste for salt.
7
Plate
Drizzle extra olive oil over top, scatter remaining parsley, and serve with ciabatta bread lightly toasted in a dry pan 1-2 minutes per side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g eggplant, halved lengthwise
- 22 small red bell pepper (about 120g), whole
- 2 clove2 clove garlic
- 3 tbsp44ml olive oil, plus extra for drizzling
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 4 slices4 slices ciabatta bread (about 40g total), for serving
