Eggplant (Aubergine) & Bell Pepper Dip

May 11, 2023May 11, 20230 9

Eggplant (Aubergine) & Bell Pepper Dip Recipe

by The Chefin Appetizer

Prep

15 min

Cook

60 min

Ready In

75 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Eggplant & Bell Pepper Dip is a delicious dip that is perfect for snacking and sharing. It is a healthy and easy recipe that takes around 1 hour and 15 minutes to make. This dip is packed with flavors from the roasted eggplants and red bell peppers that are blended together with garlic, Spanish olive oil, fresh cilantro, and paprika. The finished dip is creamy, slightly smoky, and has a bit of a kick from the paprika. This Eggplant & Bell Pepper Dip is a great appetizer for parties and get-togethers or just for a healthy snack. Serve with toasted bread or fresh vegetables for a delicious end result.

Instructions

1.	Preheat your oven to 425 °F (218°C).
2.	Cut the eggplants and red bell peppers in half and place them on a baking sheet.
3.	Coat the eggplants and red bell peppers with 2 tablespoons of Spanish olive oil.
4.	Roast the eggplants and red bell peppers in the oven until they are browned and tender, around 30 minutes. Turn them over once while roasting.
5.	Remove the eggplants and red bell peppers from the oven and let them cool down a bit.
6.	Peel the skin off the eggplants. Cut off and discard the stems and seeds from the bell peppers.
7.	Put the eggplant flesh and bell pepper flesh into a food processor and pulse a few times.
8.	Add 2 tablespoons of Spanish olive oil, 2 coarsely chopped garlic cloves, 1/2 juice and grated lemon rind, 1 tablespoon of chopped fresh cilantro, and 1/2 - 1 teaspoon of paprika to the food processor. Pulse until the mixture is smooth and well-combined.
9.	Transfer the dip to a bowl and serve with pita bread, crackers, or fresh vegetables.

PROS

This dip is low in calories and high in fiber.
It’s an excellent way to add veggies to your diet.

Eggplants and bell peppers are rich in antioxidants, which can help to reduce inflammation and protect your cells from damage.

Paprika is known to reduce your risk of heart disease.

CONS

Some people find the taste of eggplant bitter and may not enjoy this dip.

The dip should be consumed within three days.

HEALTH & BENEFITS

Eggplants are an excellent source of dietary fiber, vitamin B1, and copper, and a good source of manganese, vitamin B6, niacin, and potassium. Bell peppers are an excellent source of vitamin C and also contain vitamins A and B6, potassium, and fiber. Both of these vegetables contain a variety of antioxidants that may help to reduce inflammation and protect your cells from damage. Paprika contains vitamin E and carotenoids which are also known to boost immune function and may reduce the risk of heart disease.

	2 large eggplants
	2 red bell peppers
	4 tablespoons Spanish olive oil
	2 garlic cloves , coarsely choppe
	1/2 juice and lemon , rind of , grated
	1 tablespoon chopped fresh cilantro
	1/2 - 1 teaspoon paprika