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.
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
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 561mg | Potassium: 423mg | Fiber: 5g | Sugar: 9g | Vitamin A: 266IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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