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Creamy Roasted Eggplant and Bell Pepper Spread

creamy roasted eggplant and bell pepper spread - featured image
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A luscious, creamy roasted eggplant and bell pepper spread with smoky and sweet flavors, perfect as a dip, sandwich spread, or party appetizer.

Ingredients

Scale
  • 2 medium eggplants (about 1 pound / 450g), halved lengthwise
  • 2 large red bell peppers, seeded and quartered
  • 3 garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (60 ml) Greek yogurt (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin. Quarter the red bell peppers and peel the garlic cloves.
  3. Arrange the vegetables cut side up on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle lightly with salt.
  4. Roast in the oven for about 30 minutes, or until the eggplant is tender and the peppers have softened with some charred spots. The garlic should be golden and soft.
  5. Remove the baking sheet from the oven and let the vegetables cool slightly until warm enough to handle.
  6. Scoop out the eggplant flesh into a food processor or blender, leaving the skins behind. Add the roasted red peppers, garlic cloves, lemon juice, cumin, remaining olive oil, salt, and pepper.
  7. Blend until smooth and creamy, about 1 to 2 minutes, scraping down the sides as needed.
  8. Optional: Add Greek yogurt and pulse a few times to combine. Taste and adjust seasoning if necessary.
  9. Transfer the spread to a serving bowl. Garnish with chopped fresh parsley if desired. Serve at room temperature or chilled.

Notes

If eggplant tastes bitter or watery, salt it before roasting and pat dry after 20 minutes. Roasting at high temperature (425°F) ensures caramelization and smoky flavor. Flavors improve after chilling overnight. For vegan version, omit Greek yogurt or substitute with plant-based yogurt or tahini. Can use smoked paprika instead of cumin for smoky kick. Serve with pita chips, vegetable sticks, or toasted bread.

Nutrition

Keywords: eggplant spread, roasted bell pepper dip, creamy dip, vegetarian appetizer, healthy snack, Mediterranean dip, easy dip recipe

Find it online: https://emacrave.com/creamy-roasted-eggplant-and-bell-pepper-spread-recipe-easy-homemade-dip/