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Sweet roasted red pepper & eggplant dip

A sweet, smoky and vaguely nutty dip made from roasted peppers and eggplant and tahini paste. Delicious spread on bread and topped with feta cheese.
Course Appetizer
Cuisine Greek
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 77 kcal
Author Helen

Ingredients

  • 1 eggplant aubergine, sliced in half length-ways
  • 2 garlic cloves peeled and left whole
  • olive oil
  • 2 long thin red peppers or 1 big fat one
  • 1 tablespoon tahini sesame seed paste
  • 1 1/2 tablespoons tomato paste
  • a squeeze or two of lemon juice
  • 3 tablespoons fresh chopped parsley
  • salt & pepper
US Customary - Metric

Instructions

  1. Pre-heat the oven to 200C/390F. Put the eggplant (cut side up) on the baking tray along with the peppers. Score a few lines down the cut side of the eggplant halves (without cutting through the skin), then poke a garlic clove into each. Brush the eggplant with olive oil and bake for about 40 to 45 minutes or until the peppers are soft and charred and the eggplant is soft.
  2. When ready, remove the eggplant from the tray and cover the peppers (still on the tray) with some aluminium foil. Leave the peppers to steam and cool for a while (this will help the peel come off easily). Meanwhile, remove the garlic from the eggplant, scoop the eggplant flesh out of its skins with a metal spoon and put it into a medium bowl.
  3. Mash up the garlic with a fork and add that to the bowl, along with the tahini, tomato paste, lemon juice, parsley and salt and pepper. Then pull the peel off the peppers, slit them open with a sharp knife, scrape out the seeds and chop them into small pieces. Add these pieces to the bowl as well.
  4. Mix the ingredients together well, then tip the dip into a serving bowl and garnish with a little more chopped parsley. Serve with toasted bread (or pitta bread) or tortilla or pitta chips.

Recipe Notes

This is really good spread thickly on toasted fresh crusty bread and topped with slices of feta cheese. Alternatively, you could crumble some feta cheese into or onto the dip.

You could also mix it through pasta for a quick, tasty and nutritious meal.

Feel free to leave the tahini out if you don't have it/can't find it easily (health food stores should have it if you can't find it in a local supermarket). The tahini just makes the dip slightly creamy in texture and gives it a faint nutty taste. The dip would still be delicious without it.

Nutrition Facts
Sweet roasted red pepper & eggplant dip
Amount Per Serving
Calories 77 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 55mg 2%
Potassium 482mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Sugars 7g
Protein 2g 4%
Vitamin A 44.7%
Vitamin C 102.2%
Calcium 2.7%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.