Updated May 2024. I love the smoky taste of Roasted Red Peppers and Eggplant when they are roasted out on the BBQ. There is something about the open flame that adds an extra depth to their flavor. However in the middle of winter in upstate NY this isn’t feasible. So I decided to roast them indoors on my gas burner. The result was even tastier then on the BBQ. Now I just needed to create a recipe to use them in. Baba Ghanoush came to mind so I set out to create the smokiest, tastiest, healthiest, Vegan dip possible. The result was this recipe. Enjoy it in good health. Even Farmer Fred likes it with his Cape Cod Kettle Chips. Personally I’m a fan of digging in with a whole wheat pita triangle.
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SIS Tip - Simple is Smart Tip for Roasted Red Pepper and Eggplant Dip
For the smokiest flavor (no kidding) roast the red pepper and eggplant of the open flame of your gas burner. I realize not everyone has a gas stove so the next best is a gas BBQ and if nothing else the dip will still be amazing when you roast them in the Oven. Don’t forget to rub them with a little organic olive oil first.
Nutrition Nugget for Eggplant
Eggplant, also known as auberge, has nutrients for your brain and body. Let’s start with the brain. The skin of the eggplant is a powerhouse of antioxidants. These antioxidants help protect brain cells from the damage that free radicals can cause in the brain and body. Thus reducing the risk of cognitive decline and improving overall brain health. Additionally, eggplant is a great source of essential nutrients like vitamins B6 and folate, which are necessary for proper brain function and development of the brain in kids.
In addition to the healthy brain effects, it is also good for your body. Eggplants contain a number of anti-inflammatory compounds. flavonoids, phenolic acids, fatty acids, saponins and ligands. Inflammation in the brain contributes to cognitive decline and in the body it can cause heart disease. Here is an interesting bit of information. In some cultures, eggplant is applied to the itchy, painful, reddened patches that sometimes appear after cold exposure, but not freezing of the skin. These patches are know as chillblains.
What Ingredients do I need for this dip?
- Organic eggplant and red pepper: purchase organic because these vegetables are sprayed with pesticides and they are roasted with their skins on them.
- Roasted garlic: If you don’t have roasted garlic use fresh minced garlic.
- Tahini: Tahini is so easy to make it only has two ingredients sesame seeds and olive oil.
- Non Dairy plain or unsweetened Greek Yogurt: if you aren’t vegan use plain Greek yogurt.
- Pine Nuts: For extra yum, roast them in a fryingpan until browned and toasty.
- Sumac and Cumin: Sumac has a tangy citrus earthy taste kind of like fresh lemon juice.
- Pita, crackers, chips, or pretzels: Pick you favorite dipper and scoop, dip, or spread.
- Fresh Lemon Juice:
- Fresh Parsley: garnish with a sprinkle of chopped fresh flat leaf parsley. Don’t use curled parsley.
- Extra Virgin Olive Oil: Give the top of the dip a swirl of olive oil before serving.
Step by Step Instructions for Roasted Red Peppers and Eggplant dip.
I roast my eggplant and peppers over the open flame of the gas burner on my stove. It’s the best way to get that delicious smokey flavor. Cover the area around the burner with foil to make cleanup easier. Roast on all sides until charred. Depending on the size of the eggplant and pepper this can take as long as 5-7 minutes for each veggie. Roast the eggplant until the skin is charred and starts to peel. The eggplant may collapse some and that’s good. You want soft eggplant flesh for the dip.
Remove the roasted vegetables from the burner and let them cool. Once cooled, peel off the skin from the eggplants and peppers and discard the skins.
Scoop the seeds out of the eggplant and pepper and set aside. Drain the eggplant in a fine sieve for several minutes. I like to press the eggplant into the sieve to get out more of the water.
In a Blendtec or other high speed food processor, combine the roasted eggplant, ( save a few small pieces of the roasted red pepper for garnish) red bell peppers, minced garlic, tahini, lemon juice, cumin, and sumac. Pulse 2 or 3 times. You want the dip to be a bit rustic. Don’t blend until smooth or it will be runny. If you don’t have a blender mash with a fork or potato masher. The pepper is still fairly firm so it takes some work to get it mashed up.
Add the Greek yogurt. Taste the dip and adjust the seasoning if needed.
Transfer the dip to a serving dish, drizzle with extra virgin olive oil, and garnish with chopped fresh parsley, roasted pine nuts, and diced red roasted pepper.
Refrigerate for 30 minutes before serving. This helps the dip firm up.
FAQ for Roasted Red Pepper and Roasted Eggplant Dip.
What is the name of a Middle Eastern dip made from roasted eggplants?
Baba ganoush! This delicious Middle Eastern dip is made from roasted eggplants and is a favorite among food enthusiasts worldwide. With its smoky flavor and creamy texture, baba ganoush is the perfect accompaniment to pita bread, fresh vegetables, or even as a spread on sandwiches.
The roasted eggplants combine tahini, garlic, lemon juice, and olive oil to create a flavorful and satisfying dip. Whether you enjoy it as an appetizer or as part of a mezze platter, baba ganoush will surely be a hit at any gathering.
What is a dip made from roasted eggplant and roasted red bell peppers?
Yes, roasted eggplants and red peppers make a delicious dip. The roasted eggplant adds a creamy and slightly sweet element to the dip, while the roasted red bell peppers bring a tangy and vibrant flavor. Together, they create a harmonious blend perfect for dipping vegetables, pita bread, or even spreading on sandwiches. Whether you’re hosting a party or just looking for a tasty snack, this dip is a crowd-pleaser that will leave everyone wanting more.
How is a dip made from roasted eggplants and roasted red peppers different from Baba Ganhoush?
Mediterranean dips are popular, and there are many variations to choose from. One popular choice is a dip made from roasted eggplants and roasted red peppers. This dip is bursting with smoky flavors and a rich, creamy texture. It is the perfect accompaniment to fresh pita bread or crunchy vegetables. However, it is essential to note that this dip differs from Baba Ganhoush. Both dips feature roasted eggplants as a main ingredient, along with tahini, garlic, lemon juice, and olive oil. Baba Ganhuosh doesn’t include roasted red peppers in its recipe.
What are Mediterranean dips made of?
Mediterranean dips are typically made with various fresh ingredients that are common in Mediterranean cuisine. One famous dip is hummus, made from chickpeas, tahini (sesame seed paste), olive oil, garlic, and lemon juice. Another well-known dip is tzatziki, which is made from Greek yogurt, cucumber, garlic, dill, and lemon juice. Baba ganoush is another Mediterranean dip that is made from roasted eggplant, tahini, garlic, lemon juice, and olive oil.
How long do Mediterranean dips last?
Mediterranean dips are not only delicious but also incredibly versatile. How long they last depends on the ingredients used and how they are stored. Generally, homemade Mediterranean dips can last 3-5 days in the refrigerator. However, it is essential to note that dips containing dairy products like yogurt or feta cheese may spoil more quickly.
To ensure their freshness, consuming them within 2-3 days is advisable. If you are unsure about the quality of the dip, always trust your senses – if it smells bad or looks off, it’s best to discard it.
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Roasted Red Pepper & Roasted Eggplant Dip
Equipment
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
- 1 medium eggplants
- 1 red bell peppers
- 2 cloves minced garlic, or 4 cloves of roasted garlic
- 1 Tbsp fresh lemon juice
- ¼ cup Tahini
- ⅛ tsp cumin
- ⅛ tsp sumac
- 2 tbsp non dairy or dairy Greek yogurt make it vegan with non-dairy yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp Roasted Pine Nuts
- chopped parsley for garnish
Instructions
- I roast my eggplant and peppers over the open flame of the gas burner on my stove. It's the best way to get that delicious smokey flavor. Cover the area around the burner with foil to make cleanup easier. Roast on all sides until charred. Depending on the size of the eggplant and pepper this can take as long as 5-7 minutes for each veggie. th
- Remove the roasted vegetables from the burner and let them cool. Once cooled, peel off the skin from the eggplants and peppers and discard the skins.
- Scoop the seeds out of the peppers and set aside. Drain the eggplant in a fine sieve for several minutes or your dip will be watery. I gently press the eggplant into the sieve to extract more of the moisture.
- In a food processor, combine the roasted eggplant, ( save a few pieces of the roasted red pepper for garnish) red bell peppers, minced garlic, tahini, lemon juice, cumin, sumac. Pulse 2 or 3 times. You want the dip to be a bit rustic. Don’t blend until smooth or it will be watery. If you don’t have a blender mash with a fork or potato masher.
- Add the Greek yogurt. Taste the dip and adjust the seasoning if needed.
- Transfer the dip to a serving dish, drizzle with extra virgin olive oil, and garnish with chopped fresh parsley, roasted pine nuts, and diced red roasted pepper.