Description
This Roasted Eggplant Dip is a flavorful and smoky spread made from tender roasted eggplant, red bell peppers, and onions, combined with garlic, fresh thyme, and a touch of tomato paste. Finished with lemon juice, red wine vinegar, and a hint of spice, this versatile dip is perfect as an appetizer, snack, or accompaniment to bread and vegetables.
Ingredients
Vegetables
- 1 medium eggplant, peeled and cut into 1-inch cubes
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
Herbs and Seasonings
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste (approximately 1 teaspoon salt and 1/2 teaspoon pepper for tossing, plus extra for seasoning)
- 1/4 teaspoon red chili flakes (optional)
Oils and Acid
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Other Ingredients
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil to ensure easy cleanup.
- Prepare the vegetables: In a large bowl, combine the cubed eggplant, red bell peppers, onion pieces, minced garlic, and chopped thyme. Drizzle them with olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss everything together until the vegetables are evenly coated.
- Roast the vegetables: Spread the tossed vegetables evenly on the prepared baking sheet. Roast in the oven for about 45 minutes, stirring halfway through to ensure even cooking. The vegetables should become soft and develop a light browning.
- Cool the vegetables: Once roasted, remove the pan from the oven and let the vegetables cool for 5 minutes to make them easier to handle before blending.
- Blend the mixture: Transfer the roasted vegetables to a food processor. Add the tomato paste and pulse the mixture 3 or 4 times until it reaches a blended but still slightly chunky texture.
- Season the dip: Transfer the blended vegetables to a bowl. Stir in the lemon juice, red wine vinegar, granulated sugar, and optional red chili flakes. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the roasted eggplant dip warm or at room temperature with bread, crackers, or fresh vegetables.
Notes
- Peeling the eggplant helps reduce any bitterness and produces a creamier texture.
- The tomato paste adds depth and richness but can be omitted if you prefer a milder flavor.
- Red chili flakes are optional and can be adjusted or omitted according to your spice preference.
- This dip can be stored in an airtight container in the refrigerator for up to 4 days.
- Allowing the dip to sit for a few hours enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
