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 ready in about 35 minutes blends (cubed, 1/2-inch pieces) Eggplant, (minced) Garlic, Lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 70 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Red Pepper and Eggplant Dip take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Red Pepper and Eggplant Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Red Pepper and Eggplant Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper and Eggplant Dip for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Red Pepper and Eggplant Dip?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
