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Homemade Smoky Roasted Eggplant Red Pepper Dip with Walnuts photo

Smoky Roasted Eggplant Red Pepper Dip with Walnuts

This Smoky Roasted Eggplant Red Pepper Dip with Walnuts is packed with smoky, nutty flavors and perfect as a healthy snack or party dip!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Equipment

  • Roasting Pan
  • Food Processor
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 2 medium Eggplants firm, shiny
  • 1 small/medium Bell Pepper red, yellow, or green
  • 2 cloves Garlic fresh
  • 1 medium Onion
  • 1 Tbsp Walnuts minced/finely chopped
  • 1 Tbsp Tahini creamy base; substitutes: sunflower seed butter, Greek yogurt
  • 1 Tbsp Soy Sauce for umami flavor; substitutes: tamari (gluten-free), coconut aminos
  • 2 Tbsp Tomato Paste adds richness and color
  • 0.5 tsp Nutmeg warm spice
  • 1 tsp Sweet Smoked Paprika Powder for smoky flavor
  • 0.5 tsp Salt start with ½ tsp then adjust to taste
  • 0.5 tsp Black Pepper start with ½ tsp then adjust to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Wash the eggplants and bell pepper. Cut eggplants in half lengthwise and score the flesh in a crisscross pattern. Cut bell pepper in half, removing seeds and stem.
  • Place eggplant halves and bell pepper on a roasting pan, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, add whole garlic cloves and quartered onion.
  • Roast in the oven for 30-35 minutes until eggplants are tender and slightly charred.
  • Remove pan from oven and let vegetables cool slightly. Scoop out eggplant flesh into a food processor along with roasted bell pepper, garlic, and onion.
  • Add minced walnuts, tahini, soy sauce, tomato paste, nutmeg, and smoked paprika to the food processor. Blend until smooth and creamy. Add water if too thick. Taste and adjust salt and pepper.
  • Transfer dip to a serving bowl, drizzle with olive oil. Serve warm or chilled with pita chips, crackers, or fresh veggies.

Notes

  • For less bitterness, sprinkle salt on eggplants before roasting to draw out moisture.
  • If dip is too thick, add a tablespoon of water or olive oil to thin it out.
  • Watch vegetables closely while roasting to avoid burning; aim for tender and slightly charred.
Keyword Easy, Gluten-Free, Healthy, Roasted, Vegan