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Plated Eggplant Pepper Dip.
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Eggplant Pepper Dip

A medley of roasted veggies is blended together to make this vibrant eggplant pepper dip. It's garlicky, slightly sweet, and irresistible!
Course Appetizer
Cuisine American, Ukrainian
Keyword Eggplant Pepper Dip, Eggplant Pepper Dip Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 137kcal
Author Natalya Drozhzhin

Ingredients

  • 1 large eggplant
  • 2 large bell peppers any color
  • 1 cup cherry tomatoes
  • 1 red onion
  • 6 garlic cloves
  • 1/3 cup oil olive or avocado
  • 1 tbsp salt adjust to preference
  • 1/4 cup fresh herbs dill or parsley
US Units - Metric

Instructions

  • Preheat oven to 425°F. Clean and cut all the veggies into similarly-sized pieces. Peel the garlic cloves.
    Veggies chopped up on a baking sheet.
  • Place all the veggies and the garlic cloves on a baking sheet. Drizzle with oil and sprinkle the salt on top.
    Seasoned veggies on a baking sheet.
  • Roast the veggies at 425°F for 20 minutes, or until they are slightly charred and tender.
    Roasted veggies on a baking sheet.
  • Transfer the roasted veggies to a blender or food processor. Blend until the mixture is perfectly smooth.
    Blended eggplant pepper dip in a food processor.
  • Spread the dip in a serving bowl, drizzle extra oil on top, and garnish with fresh herbs. Enjoy!
    Eggplant Pepper Dip topped with herbs.

Video

Nutrition

Calories: 137kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 1170mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1575IU | Vitamin C: 62mg | Calcium: 19mg | Iron: 1mg