Roasted Red Pepper and Eggplant Dip
A velvety dip made from two equal parts of roasted vegetables, balanced with lemon and garlic for bright, smoky flavor. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs Roasted red peppers, Eggplant, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (drained and patted dry) Roasted red peppers
- 1 cup (cubed, 1/2-inch pieces) Eggplant
- 2 cloves (minced) Garlic
- 1 tbsp Lemon juice
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Place 1 cup cubed eggplant on a sheet pan, drizzle with 1/2 tbsp olive oil, season with salt and pepper, and roast for 25 minutes until tender and golden, stirring once at 15 minutes.
- Step 2: Transfer roasted eggplant to a bowl and cool slightly. Combine 1 cup drained roasted red peppers and 1 cup roasted eggplant in a food processor with 2 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: Process for 2-3 minutes until smooth, scraping down sides, until the mixture is creamy and free of lumps.
