This Easy Roasted Red Pepper Matbucha Dip with Eggplant recipe is a super tasty and healthy way to get more eggplant into your daily diet. Bursting with flavor from the red pepper and garlic, this dip is great on breads, crackers, chips, and sandwiches. This traditional Moroccan tomato salad recipe is kosher for Passover, gluten free, pareve, dairy free, and vegan.
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We Love This Recipe Because It Is...
- Easy to make. Roast the veggies stir, roast again with sauce. What could be easier?
- Made with only 6 ingredients. All of the ingredients in this recipe for Roasted Eggplant and Red Pepper dip are commonly found in the grocery store. If you don't have them at home, a quick trip to the store is all you need.
- A one pan recipe. Outside of cutting the veggies, you only need one 9x13 baking dish to make this dip.
- Great for people with dietary restrictions. Besides being kosher, Roasted Eggplant and Red Pepper Dip is gluten free, pareve, and vegan.
When to serve Matbucha Dip Recipe
Dips are fun additions to any meals. During a regular week, dips like this one or our Green Onion Dip are great ways to get some added nutrition. On Shabbat, Passover, or Yom Tov, you can start off your meals by spreading this Easy Roasted Red Pepper Matbucha Dip with Eggplant on Miracle Challah (or matzo during Passover).
How to Make Easy Roasted Red Pepper Matbucha Dip with Eggplant step by step:
Step 1 - Slice the veggies
Chop the red bell pepper, eggplant, and onion into ½ inch cubes. This doesn't have to be exact since everything will kind of mush together during the baking process.
Toss the cubed veggies and the garlic cloves into a 9x13 baking dish or baking sheet and coat with the olive oil, and kosher salt.
Step 2 - Bake
Bake at 375ºF uncovered for 60 minutes total cooking time. Take the eggplant dish out of the oven and give it a stir with your favorite wooden spoon. Add the tomato sauce, stir and then cover with aluminum foil before putting it back into the oven for another hour.
Peel back the foil and the roasted eggplant, red peppers, and onions should look like this:
Let the dip cool completely before serving.
Matbucha Recipe FAQ
This refers to a dip that originated in Macedonia and is made from eggplant and charred red bell peppers. It is similar to this Roasted Eggplant and Red Pepper dip in that it uses a lot of the same ingredients but Ajvar is usually smoother and uses charred red peppers instead of roasted.
Eggplants have tons of vitamins and nutrients in them including Vitamin C, Vitamin K, Potassium, Folate, and they even have a small protein content. Eggplants are a food that is also a good source of antioxidants.
Serving suggestions
- Eggplant spread recipe. Once the dip has cooled, pour it into a blender or food processor, add 1 cup of water, 1 teaspoon of red wine vinegar, and blend on low for 30 seconds. The dip will be smoother and more sauce like.
- Spice it up! Dice a jalapeno and it to the roasted veggies in Step 1. Or, you can add 1 tablespoon of red pepper flakes after the dip finishes baking.
- Use Roasted Red Pepper and Eggplant sauce on a wrap or sandwich. This dip is so flavorful that you can use it instead of mayonnaise or oil based sauces in wraps or in sandwiches. Try it on our Red Pepper and Hummus Sandwich instead of the roasted red peppers.
- Baked eggplant dip on a Salami Flatbread. Use this dip as an extra layer of flavor on our Kosher Salami Flatbread or our Kosher Salami Pizza instead of the sauce.
- Top with freshly ground black pepper.
More recipes like this one
📖 Recipe
Easy Roasted Red Pepper Matbucha Dip with Eggplant
Ingredients
- 1 medium eggplant cubed
- 1 medium red bell pepper cubed
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 teaspoon salt
- ¼ cup olive oil
- 1 cup tomato sauce
Instructions
- Preheat oven to 375ºF.
- Chop eggplant, red pepper, and onion. Toss in a baking dish with garlic, oil, and salt.
- Bake for 1 hour uncovered.
- Stir and add the tomato sauce.
- Cover with aluminum foil and bake for 1 hour.
- Let cool completely before serving.
Notes
Serving suggestions
- Eggplant spread recipe. Once the dip has cooled, pour it into a blender or food processor, add 1 cup of water, 1 teaspoon of red wine vinegar, and blend on low for 30 seconds. The dip will be smoother and more sauce like.
- Spice it up! Dice a jalapeno and it to the roasted veggies in Step 1. Or, you can add 1 tablespoon of red pepper flakes after the dip finishes baking.
- Use Roasted Red Pepper and Eggplant sauce on a wrap or sandwich. This dip is so flavorful that you can use it instead of mayonnaise or oil based sauces in wraps or in sandwiches. Try it on our Red Pepper and Hummus Sandwich instead of the roasted red peppers.
- Baked eggplant dip on a Salami Flatbread. Use this dip as an extra layer of flavor on our Kosher Salami Flatbread or our Kosher Salami Pizza instead of the sauce.
- Top with freshly ground black pepper.
Leslie says
This turned out delicious!
Ben says
Thank you Leslie!
GpG says
This was absolutely delicious. Next time I’ll use half the salt, otherwise perfect!