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Make this simple roasted eggplant dip for dipping your favorite crackers, pizza crusts, chips, and more. It's very easy to do, and it's delicious!

Roasted Eggplant Dip with Roasted Red Peppers

Make this simple roasted eggplant dip for dipping your favorite crackers, pizza crusts, chips, and more. It's very easy to do, and it's delicious!

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Katie Moseman

Ingredients

  • 1 eggplant
  • 1/2 cup roasted red pepper can be found in jars
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 425 F. Line a baking sheet with foil or parchment. Pierce the eggplant a couple of times with a fork. Place it on the baking sheet and then into the oven.
  2. Bake for 45 minutes, then let the eggplant cool until it is cool enough to handle.
  3. Cut the top (stem) off the eggplant, then remove the peel by pulling down strips from the top to the bottom.
  4. Place the eggplant plus all the other ingredients in a food processor. Pulse a few times, scrape down the sides with a spatula, then pulse again until it reaches the desired consistency. As pictured, it will be slightly chunky and it will hold its shape when scooped.
  5. Serve warm or cold. Store airtight in the refrigerator and use within a day.