Easy Roasted Red Pepper Eggplant Dip
This easy roasted red pepper eggplant dip is smoky, sweet, savory, garlicky, and just a little spicy. Made with oven-roasted red peppers, eggplant, garlic, onion, and ginger, it comes together with a handful of pantry staples for an incredibly flavorful dip that’s perfect with pita, crackers, chips, or fresh vegetables.
This dip has a wonderfully balanced flavor. The roasted red peppers and eggplant are naturally sweet and earthy, while roasted garlic and onion add savory richness. Ginger adds a subtle fresh warmth, and sambal oelek and chili flakes provide a pleasant kick.
The honey helps balance the heat without making the dip taste overly sweet.
A Quick Glance at this Roasted Red Pepper Eggplant Dip
- Easy to make and customize
- Total time: 50 minutes – includes a prep time of 10 minutes and a cook time of 40 minutes.
- Healthy and flavorful: roasted eggplant and red peppers form the base, with garlic, onion, and ginger adding even more flavor.
- Can be made ahead of time: The flavors develop even more after the dip has had time to chill.
- Perfect for entertaining: This batch serves 6-8 but it can be doubled or tripled to make a larger batch.
Inspiration behind this dip
There are those days between summer and fall when it seems like Summer doesn’t want to leave and Fall is in a hurry to get started.
During those days, there are leaves falling and grass growing! I know I should blow the leaves off my yard first, then cut my grass and then blow the clippings off after…
But seriously, I don’t have time for all that!
So, I run my mower over EVERYTHING! Fallen leaves, grass, branches, roots, – yup – EVERYTHING!
All this yard work puts me in the mood for snacking. And snacking becomes even more tempting when there’s a good dip involved.
My daughter and I once picked up a red pepper spread from Trader Joe’s that we practically inhaled in seconds. I wanted to create something similar at home—only with plenty of roasted vegetables and a little more heat.
And this roasted eggplant and red pepper dip is what I came up with.
The vegetables are roasted until tender and caramelized, which concentrates their natural sweetness and gives the dip its rich, almost smoky flavor. Roasted garlic adds plenty of savory depth, while ginger, paprika, chili flakes, and sambal oelek bring some warmth.
Ingredients You’ll Need
- Red bell peppers: These become sweet and slightly caramelized when roasted.
- Eggplant: Adds body and a creamy, earthy texture to the dip.
- Garlic: Roasting the garlic mellows its sharpness and gives the dip a rich, sweet-savory flavor.
- Ginger: Fresh ginger adds brightness and subtle warmth.
- Onion: Adds another layer of savory sweetness.
- Extra-virgin Olive oil: Helps the vegetables roast and caramelize.
- Honey: Balances the heat and enhances the sweetness of the roasted vegetables.
- Sambal oelek: Adds chili heat and a punch of flavor.
- Red wine vinegar: Brightens the dip and keeps the roasted flavors from feeling too heavy.
- Paprika: Adds warmth and depth.
- Red pepper flakes: Add extra heat and a little texture.
- Salt and black pepper: Round everything out.
How to Make Roasted Eggplant & Red Pepper Dip
1. Roast the vegetables
Preheat your oven to 400°F.
Rinse and chop up the red pepper and eggplant into bite sized pieces. Peel and roughly chop the garlic, ginger, and onion. Place chopped red peppers, eggplant, garlic, onion, and ginger on a baking sheet lined with foil or a Silpat. Drizzle generously with olive oil and toss to coat.
Roast for about 40 minutes, or until the vegetables are tender and beginning to caramelize around the edges.
2. Blend the dip
Transfer the roasted vegetables to a food processor.
Add the honey, sambal oelek, vinegar, kosher salt, black pepper, paprika, and chili flakes.
Pulse until the mixture reaches your desired consistency.
For a smoother dip, process it longer. For a more rustic roasted vegetable spread, pulse just until everything is combined.
3. Taste and adjust
Give the dip a taste and adjust the salt, pepper, and other seasonings.
Want more heat? Add sambal oelek or chili flakes.
Want more brightness? Add a little more vinegar.
Want it slightly sweeter? Add a touch more honey.
4. Serve
Transfer the dip to a serving bowl and serve as is. Or, sprinkle with additional red pepper flakes, a squeeze of lemon juice and/or a drizzle of olive oil if desired.
Serve warm, at room temperature, or chilled with a tray of pita bread, crackers, tortilla chips, toasted bread, or fresh vegetables.
Tips for the Best Roasted Red Pepper & Eggplant Dip
Don’t skip the roasting. The caramelized veggies are a big part of what gives this dip its flavor. Roast until the vegetables are very tender and have developed some color.
Don’t worry about perfectly chopping the vegetables. Everything goes into the food processor, so rough chunks are completely fine.
Adjust the heat to your liking. Sambal oelek and chili flakes can vary in heat. Start with less if you’re sensitive to spice and add more after blending.
Taste before serving. Depending on the sweetness of your peppers and the type of vinegar you use, you may want to adjust the balance of sweet, spicy, salty, and acidic flavors.
Can I Make This Dip Less Spicy?
Absolutely. For a mild roasted red pepper and eggplant dip, reduce or omit the red pepper flakes and use less sambal oelek. You can always add more heat after blending, but you can’t easily take it away. The same goes for salt.
Can I Make This Dip Without Sambal Oelek?
Yes. Sambal oelek provides both chili heat and flavor, but you can substitute another chili-garlic sauce or simply use additional red pepper flakes. Keep in mind that substitutions may change the final flavor and texture.
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Can I Make This Dip Ahead of Time?
Yes. This is a great make-ahead appetizer. Prepare the dip, let it cool, and refrigerate it until you’re ready to serve. The flavors can become even more pronounced after resting.If serving chilled, let it sit at room temperature for a short time before serving so the flavors are easier to appreciate.
How Should I Store Roasted Eggplant & Red Pepper Dip?
Store leftover dip in an airtight container in the fridge. For the best quality, enjoy it within 5 to 7 days.
Always use clean utensils when serving and refrigerate leftovers promptly.
Can I Freeze This Dip?
Yes, you can freeze roasted vegetable dip. Place it in a freezer-safe airtight container, leaving a little room for expansion. Thaw it in the refrigerator and stir well before serving.
The texture may change slightly after freezing, but blending or stirring thoroughly can help bring it back together.
What Can I Serve With Red Pepper & Eggplant Dip?
There are plenty of ways to enjoy this versatile dip. Try it with:
- Pita bread, toasted baguette, or roti
- Crackers, tortilla chips, or crostini
- Fresh veggies such as cucumber slices, carrot sticks. bell pepper strips, celery and other fresh crudités
You can also use it as a spread for sandwiches and wraps or serve it alongside grilled vegetables, chicken, or other roasted dishes.
Ingredients
- 2 Red Peppers (roughly chopped)
- 2 Eggplants (roughly chopped)
- 6 garlic cloves
- 1/2 inch piece of ginger
- 1 small onion
- 2 tbsp Olive Oil
- 3 teaspoons honey
- 3 teaspoons sambal oelek
- 2 teaspoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons red pepper flakes {less or more according to taste}
Instructions
- Preheat the oven to 400 degrees
- Rinse the eggplant and red pepper well. Then roughly chop them up. These don't have to be chopped well, as they will be blended later.
- Peel and chop the garlic and ginger as well. These, too, don't have to be chopped well, as they will be blended later.
- 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 red pepper flakes if you so desire, and enjoy with chips or veggie crudites
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Nutrition
So turn up your oven, roast those vegetables, and while they do their thing, we can contemplate the important questions in life—like whether the lawn should be mowed before or after the leaves are blown.
If you love roasted vegetable dips, red pepper spreads, or slightly spicy Mediterranean-inspired appetizers, this one is worth trying.
It’s great to have a new way to use eggplant. This is very good and very versatile.
I am addicted to Trader Joe’s Eggplant and Garlic dip, but live in Canada where there are no Trader Joe’s! I will be making this recipe!! This might be a silly question, but do I peel the eggplant before baking?
Im so glad to hear this! Thank you!
And nope, not a silly question-i should have clarified in my recipe- you do not need to peel the eggplant- just wash and chop and bake with spices, then blend.
Hope you enjoy this dip! And hope TJs opens up someday in Canada!
I just made this it is amazingly perfect just enough zing and flavor. Now I know what I can do with all those eggplants I get. Thanks
Not only is this dip healthy, it also looks delicious!! Great recipe!
Thanks so much Thao!
I’ve never tried eggplant in a dip. Looks healthy and delish!
Thanks so much Melanie!
What a gorgeous dip!! I love eggplant and it’s one of my favorite veggies. 🙂 PS… I wanted to leave a comment on your bloody beet bowls and I could not find the comment box. They look fantastic as well… how very clever. 🙂
Thanks so much Ramona! It was an update that messed up the comments – but alls good now – thanks so much for letting me know
Yard work is my least favorite chore so I totally support mowing over everything. Love all the roasted veggies in this dip, the flavors sound so amazing!
Haha! YES to mowing over EVERYTHING!
BTW Thanks so much Kelly!
Sorry to hear about all your lawn cutting and leaf blowing. I think it’s a good idea to just mow over the lot. I have a gardener who comes once a fortnight to cut our lawn – my excuse is that we don’t have a lawnmower! I love the look of your dip and the chilli would give it some lovely heat xx
Thanks so much Charlie!
About 6 years ago when we first moved here, I had someone cut the grass for me – but at almost $40 bucks a cut, I figured I would bu a lawnmower and cut my own grass for a lot less in the long run – and it has been quite cost effective even though it can be totally time consuming!
Lovely dip recipe Shashi, the combination is killer. My first time here, you have a lovely space.
Thanks so much for stopping by and commenting Remya!
What a delicious combo, Shashi! I love both eggplant and red peppers dips, but I’ve always made them separately. Combining these flavors sounds absolutely delicious. Can I dip into this dip (ha-ha) please?!
Hahaha – Yes, Ben, you may most definitely “dip into this dip” 🙂
Thanks so much BTW
One of the things I have ALWAYS outsoureced is garden maintenance. I remember when I bought my first home, I was convinced I would become this fabulous gardener. Well! I think I tried mowing once, gave up, and never used it again. Outsource outsource! Thanks for another fab dip recipe! I actually don’t have a dip recipe like this, it’s going in my folder! N x
Thanks so much Nagi!
When I first moved here I had someone cut my grass too but not for long as I just didn’t want to shell out $40 buckaroos for someone else to do something I could – besides, there’s a 72 year old neighbor a couple houses down who weeds and mows her yard herself – I wanna be like her when I grow up! 🙂
Yummmmmm!!!! This is such a great dip Shashi! I love eggplants and red peppers. What a great idea to add them together into such a great recipe! So many great flavours in this – and all of the garlic sounds amazing!
Thanks so much Harriet – yeah – with all that garlic, this isn’t the dip to have one a first date 🙂
I’m back from vacation, and does our yard need mowing! And maybe raking too, so I’m facing the same question. Heck, I’m lazy, so I’ll just cut the darn grass! Anyway, love this dip — super flavor. Thanks.
Welcome back from vacay KR!
Yeah – I’ve been “Rakutting” (raking AND cutting at the same time – with my mower of course) And it’s worked out fine! Yes to rakutting! 🙂
This looks lovely, I’m so in love with this flavor combo!! It’s eggplant so versatile????? This would be great on pizza too!
Thanks so much Sam – YES – this would have been wonderful on pizza – thanks so much for that idea!
First things first! this dip looks insanely delicious and perfect for a fall gathering I will be hosting at the end of the month. Thanks for the inspiration! Now on to that lawn stuff.. oh my goodness I have never been so happy to be living in a skyscrapping apartment in HK with no grass cutting/leaf duties. For way too many years I lived in a house that backed up to the forest with many many trees. My husband was doing a significant amount of international travel so it was me and my little boys who spent all my non-working hours leaf blowing, raking, and double cutting the lawn… Have you ever heard of the “Little Wonder”? It is a push behind leaf blower that essentially blows leaves 200 yards back into my forest. Good luck with that! Just pinned!
Sounds like I need one of those “Little Wonders” – though I am thinking if I got 2 or 3, I could just line them up and let them blow for about 30 minutes or so – think that would work? 🙂
I keep thinking once my daughter is done with her first 4 years of college, I am gonna sell this place and move to a condo with no yard – fingers crossed!
BTW Thanks so much Bobbi!
Oh hecks yes, red pepper dip! <3 I don't think I've ever tried making anything with eggplant (I used to think I didn't like it, haha), but thankfully, that's changed! This looks super good! :]
Farrah I am so glad you like eggplant now because it is pretty phenomenal – especially roasted!
This is my kind of snack food! It sounds delicious. I love the flavor of roasted eggplant.
Me too Michelle! Thanks so much BTW
That dip is gorgeous, Shashi. I haven’t cut grass for years. We have a patch big enough for the dog to poop on so it wouldn’t be difficult but we have lots of palm trees that poop everywhere so we have a yard guy that comes and picks them up and he does the dog spot too. Next time he comes I’ll be sure to try this dip again just for you. 🙂
Hahaha Maureen I have a ton of pine trees that “poop” too! Though I never thought of them “pooping” their pine cones out…
I love that you roasted the red pepper and eggplant for this dip!!! Delicious!
Roasted is just so dang flavorful – right?! 🙂
Two of the greatest dip things 😉 Roasted red peppers obviously and creamy roasted eggplant! BOMB!
Thanks so much Rebecca
Yum!! I Love having a dip throughout the week for veggies/crackers! Pinning!!
Thanks so much Selena
This looks great! We have one eggplant let that still needs to be used.
Thanks so much Julie – hoping you used it to make this 🙂
Wow! This eggplant dip looks so exotic, vibrant, delicious and full of is amazing flavor. I can have this dip everyday — Fall or no FALL! 🙂
Thanks so much Anu! I actually make this in summer too – perfect dip to sit outside with 🙂
Yard work is the bane of my existence, which is probably why I decided to move into a condo instead of a house 😛 I’m always in the mood for snacking, though… and it’s funny because even if I think I’m not hungry, a little snacking and my appetite kicks in to full gear. I’m not sure if that’s a good thing or a bad thing 😆
Haha – unfortunately for me – snacking leads to me not wanting a real meal – but I quite enjoy snacking and snacking and snacking !!!
I’m thinking after my daughter goes to college, am moving to a condo or a place with a 4 x 2 yard – freaking 1 acre is NUTS!
This looks so good! And, I love the combination of spices {yay!} with a touch of honey! We are finally enjoying some rain and “fall like” weather here in San Diego, but with the drought we have no lawn to mow, and too many falling leaves to blow 🙂 Happy Fall!
Thanks so much! Sorry about the drought out West – though San Diego has been one of my all time favorite cities!
I saw your pictures Facebook this morning Shashi and I was just like….WOW! I need that. Even in the morning! Love this fresh new way to fix eggplant! Double faceplant!!!! Leaves. Oak trees. 100 feet tall, 100 years old. In my back yard. 55 lawn & leaf bags. ‘Nuff said. Good luck on yours. xo
“55 lawn & leaf bags” UGH – Now I feel bad about complaining!!! Mine is nothing compared to yours, Allie! I made a huge island in the middle of my front yard and I just blow everything I don’t cut into it!
This looks absolutely amazing! The perfect healthy football snack for this weekend.
I used to live in North Atlanta as well. Love the area. 🙂
Thanks so much Wendy!
I am all about the snacking, too! This dip sounds like it’s right up my alley…and we have some eggplants in our garden that I need to pick. Hello, delicious dip! As far as yardwork, just don’t do it. Maybe hope a big gust of wind will come blow all the leaves into your neighbors yard. That’s what I hope for! Just kidding, I actually noticed this morning that it’s about time to do the first round of leaf blowing up here. I tend to procrastinate that job…and then I end up a pile of leaves that’s too big to blow around. Then I have to rake them onto a tarp and haul them to the way back of the yard. All that work just makes me hungry…and we’ve come full circle back to this dip! 🙂
Now THAT’S an idea! I’m gonna do a “Wind-dance” this evening and will that gust of wind to blow everything at least to the very back of my back yard! In the front, I made this huge island and I just blow everything I didn’t “rakut” (raking+cutting) into it – classy huh?! 🙂
this might be the only way my husband eats eggplant. with the kick! so thank you!
YESS!!!! Thank YOU lady!
I’ve made roasted eggplant dip and red pepper dips separately, this seems like a nice combo of flavors. Looks like you have some good kick here. Pinning!
Thanks so much David!
Another great dip, Shashi. I might end up eating the whole bowl!!!
Haha – that’s not a bad thing now is it? 🙂 Thanks so much Angie!
Haha love the date night tip, Shashi! Love the sound of this dip- chips & dip are definitely one of my (many) kryptonites…if it’s in front on me, there’s little stopping me!
I’m the same way – at least when I have a like minded friend or two around, I don’t end up eating ALL the chips and dip! 🙂
I would add less chilli flakes and ignore the garden to enjoy this dip 🙂
You are hardcore Tandy! 🙂