A medley of roasted veggies is blended together to make this vibrant eggplant pepper dip. It’s garlicky, slightly sweet, and irresistible!
Like most amazing dishes, this recipe was born out of necessity. One day, I was looking through my fridge and noticed a bunch of veggies that were going bad. With a simple drizzle of olive oil and salt, high-heat roasting, and a quick blend, I transformed the veggies into the most mouthwatering dip. I ate so much of it that I was stuffed, and I was so excited for you guys to try it too!
This dip is the perfect way to clean out your fridge or pantry. It tastes phenomenal with just about any veggies you have on hand, making it super customizable. Plus, it couldn’t be easier to make! I love serving the dip as a snack or appetizer with pita bread, a homemade baguette, sourdough crackers, or fresh veggie sticks.
Love the flavor of roasted eggplant? My eggplant ikra spread and melitzanosalata will be right up your alley!
Eggplant Pepper Dip Video
How To Make Eggplant Pepper Dip
The hardest part of this recipe is staying patient — the prep work is so simple, and it’s done in 10 minutes! I can still remember the aromas of the veggies caramelizing in the oven… mmmm.
- Prepare the veggies: Chop all the veggies into evenly sized pieces and peel the garlic cloves.
- Roast the veggies: Place the veggies and garlic cloves on a baking sheet and drizzle them with oil and salt. Roast the veggies at 425°F for 20 minutes, or until they are tender.
- Blend the dip: Pulse the roasted veggies in a blender or food processor until the mixture is perfectly smooth. Serve the dip with extra oil and fresh herbs on top.
Hot tip: For more of a garlicky punch, blend fresh garlic cloves into the dip instead of roasting them.
Tips For the Best Eggplant Pepper Dip
This dip is truly a “Momsdish” recipe because it’s so easy to personalize to your family’s tastes. Proceed with caution if you apply these tips — you won’t be able to stop going in for seconds!
- Use whatever vegetables you have on hand. It’s called a clean-out-the-fridge recipe for a reason! Throw in zucchini, carrots, shallots, cauliflower — you name it. Red peppers are a staple for me, but I promise that any color will work.
- Get some color on the veggies. Roasting the veggies until they’re slightly charred brings out their natural sweetness and adds a smoky flavor.
- Blend the dip to your preferred consistency. I always leave the skin on the eggplant, but if you prefer a velvety smooth texture, peel it before roasting and blend the dip thoroughly. If you like it more chunky, pulse the roasted veggies a few times and call it a day.
- Adjust the flavors to your liking. Sometimes, I blend in fresh tomatoes instead of roasting them — I don’t know why, but it reminds me of the flavors of this Bulgarian eggplant dip (one of my faves!). A squeeze of fresh lemon juice also goes a long way. As always, taste for salt along the way and adjust accordingly.
- Garnish the dip. I love the pop of freshness from an herb garnish. Sprinkle freshparsley, dill, or cilantro on top to take your dip to the next level.
Storage
I always make a double batch of this recipe because it tastes amazing and stays fresh for at least a week. Store the leftovers in an airtight container in the fridge.
More Dip Recipes
- Whipped Feta Dip — Silky smooth and perfectly balanced
- Spinach Artichoke Dip — Creamy, cheesy, and garlicky
- Jalapeño Popper Dip — Satisfies my spice cravings every time
- Canned Salmon Dip — All you need is 15 minutes and a few basic ingredients
- Cottage Cheese Dip — Cottage cheese, herbs, seasonings and 5 minutes of your time
Recipe
Ingredients
Instructions
- Preheat oven to 425°F. Clean and cut all the veggies into similarly-sized pieces. Peel the garlic cloves.
- Place all the veggies and the garlic cloves on a baking sheet. Drizzle with oil and sprinkle the salt on top.
- Roast the veggies at 425°F for 20 minutes, or until they are slightly charred and tender.
- Transfer the roasted veggies to a blender or food processor. Blend until the mixture is perfectly smooth.
- Spread the dip in a serving bowl, drizzle extra oil on top, and garnish with fresh herbs. Enjoy!
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