Creamy Roasted Eggplant and Red Pepper Dip
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family.
This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Creamy Roasted Eggplant and Red Pepper Dip
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the eggplant in half lengthwise and score the flesh with a knife. Place the eggplant halves and the whole red bell pepper on a baking sheet lined with parchment paper.
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Drizzle the vegetables with olive oil and sprinkle with salt. Roast in the preheated oven for 30-40 minutes, or until the eggplant is soft and the pepper is charred.
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Remove the vegetables from the oven and let them cool slightly. Peel the skin off the red bell pepper and remove the seeds.
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In a food processor, combine the roasted eggplant, red bell pepper, garlic cloves, tahini, lemon juice, ground cumin, paprika, and salt. Blend until smooth and creamy.
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Transfer the dip to a serving bowl and garnish with fresh parsley.
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Serve with pita bread, crackers, or fresh vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 12g4%
- Sugars 6g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
