This Easy Roasted Eggplant and Red Pepper Dip 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 recipe is kosher, gluten free, pareve, dairy free, and vegan. Read on to learn how to make the best Easy Roasted Eggplant and Red Pepper Dip recipe from scratch.
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Why This Recipe Works
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 Roasted Eggplant and Red Pepper Dip on Miracle Challah (or Matzah). We love this recipe for Roasted Eggplant and Red Pepper Dip because it is:
- Easy to make. Roast the veggies stir, roast again with sauce. What could be easier?
- Uses 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.
- 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.
Making Roasted Eggplant and Red Pepper Dip step by step:
Step 1 - Slice the Egg Plant, Red Pepper, and Onions
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.
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
Did you enjoy this recipe? Let us know by leaving a comment below.
📖 Recipe
Roasted Eggplant and Red Pepper Dip
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
This turned out delicious!
Ben
Thank you Leslie!