Recipes in the world of Flavilo

Roasted Eggplant and Bell Pepper Dip served

Roasted Eggplant and Bell Pepper Dip

Roasted Eggplant and Bell Pepper Dip is a unique Mediterranean-inspired dish, perfect as a dip or sandwich spread. The smoky flavor of the roasted vegetables and the harmony of fresh herbs make this dish truly unique. It's easy to prepare and always a hit with guests.

Prep Time 10 min
Preparation 30 min
Total 40 min
180 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 2 Eggplant
⭕ 2 Bell Pepper
⭕ 2 cloves Garlic
⭕ 3 tbsp Olive Oil
⭕ 1 tbsp Lemon Juice
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Fresh Parsley

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    Preparation Steps

    1

    Preheat your oven to 400°F (200°C). Place the eggplants and bell peppers on a baking sheet lined with parchment paper.

    2

    Roast the vegetables for 25-30 minutes, or until the eggplants are soft and the bell peppers' skins are blackened.

    3

    Once the bell peppers are cool enough to handle, peel off the skins and remove the seeds.

    4

    Scoop out the flesh from the roasted eggplants and place it in a food processor.

    5

    Add the roasted bell peppers, crushed garlic, lemon juice, salt, pepper, and 2 tablespoons of olive oil to the food processor. Blend until smooth.

    6

    Before serving, sprinkle with chopped fresh parsley and drizzle with the remaining olive oil. Serve with fresh bread or vegetables for dipping.