Article: Roasted Eggplant and Red Pepper Dip
Roasted Eggplant and Red Pepper Dip
This smoky, savory dip made with roasted eggplant and bell pepper is packed with Mediterranean flavors. Serve with veggies, crackers, naan, or fresh bread for a delicious appetizer or snack.
View Original PDFIngredients
- 1 Eggplant
- 1 Large Red Bell Pepper
- ½ Large Yellow Onion, chopped
- 2 tsp PizzaOlio Infused Olive Oil
- 2 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 2 tsp Miscuglio Dried Herb Blend
- 1 tsp Rosemary Infused Sea Salt
Directions
- Preheat oven to broil on high. Cut eggplant in half lengthwise and scoop out seeds.
- Arrange eggplant halves (cut side up), chopped onion, and whole red bell pepper on a baking sheet. Drizzle with olive oil.
- Broil, turning bell pepper occasionally, until eggplant is soft and pepper skin is blackened (5–10 minutes). Cover tray with foil and steam for 10 minutes.
- Peel and seed the bell pepper. Scoop eggplant flesh from skin.
- In a food processor, blend eggplant, bell pepper, onion, balsamic, herb blend, and salt until smooth.
- Serve with veggies, crackers, naan, or bread. Enjoy!