Roasted Eggplant Red Pepper Dip

This Oven Roasted Eggplant & Red Pepper Dip is sweet and spicy and perfect for these cooler Fall evenings!

To blow first or to cut first seems to be the question of the week – at least here in North Atlanta!
Or, maybe its just in my yard!
There are leaves falling …and… grass growing…
It almost seems like Summer doesn’t want to leave (which is fine with me) and Fall is in a hurry to get started.

Some people like to tell me that I should blow the leaves off my yard first, then cut my grass and then blow the clippings off after…
But seriously, whose got time for all that? Definitely not me!
Now, if I could set my blower to blow unattended like I set my oven to bake unattended, then this whole cut-blow-cut dealio might just be doable!

So, other than selling my home in the next couple of days and moving to a yardless home or torching my grass…
I figure I’ll just run my mower over EVERYTHING!
Leaves, grass, branches, roots, stray dogs – yup – EVERYTHING!
I mean – mulch is good for flower beds – so am thinking it’s good for grassy areas too – right?

Yardwork can kill my appetite – especially when it involves being chased around by wasps…but, I am always in the mood for snacking.
And snacking is made especially seductive when dips are involved!
My daughter and I happened to pick up a a Red Pepper Spread from Trader Joes once that we practically inhaled in seconds. So, I figured I would come up with something along the same lines that we could make a larger quantity of in one go – and this is what I came up with.

Now this version has a little bit of a kick to it from the sambal oelek, paprika and chili flakes that I added in. But, the honey somewhat tones it down while mysteriously enhancing those caramelized bits of oven roasted red peppers and eggplant and garlic. So turn up your oven, throw those veggies in and, while they bake unattended, let’s ruminate over the order of grass cutting and leaf blowing…

Roasted Eggplant & Red Pepper Dip {Recipe}

4.55 from 11 votes

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 -8

Author: Shashi

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A delicious and healthy blend of Roasted red pepper, eggplant, garlic and onions with sambal oelek, honey, and chili flakes - this is perfect for these cooler temperatures - and even for large get-togethers!

Ingredients

• 2 Red Peppers roughly chopped
• 2 Eggplants roughly chopped
• 6-8 garlic cloves {keep the mouthwash handy if you are making this for date night 😉 }
• 1/2 inch piece of ginger shredded
• 1/2 an onion
• Olive Oil
• 3 teaspoons honey
• 3 teaspoons sambal oelek
• 2 teaspoons vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 2 teaspoons chili flakes {less or more according to taste}

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Instructions

• Preheat the oven to 400 degrees
• Generously sprinkle the red pepper, eggplant, garlic, onions, ginger with the olive oil and bake for 40 minutes
• Remove from oven and place in a food processor along with the honey, sambal oelek, vinegar, salt, pepper, paprika, and chili flakes
• Give it a good pulse till everything is blended
• Top with more chili flakes if you so desire and enjoy with chips or crudites

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