Best 2 Aubergine Pepper Dip Recipes

Welcome to the delectable world of aubergine pepper dip, where smoky roasted aubergine and fiery peppers intertwine to create a symphony of flavors. This dip is a culinary journey that transports your taste buds to the sun-kissed Mediterranean shores. Prepare to embark on a culinary adventure as we guide you through the process of crafting the perfect aubergine pepper dip, a dish that will leave you craving for more.

Let's cook with our recipes!

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip image

This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.

Provided by French Tart

Categories Spreads

Time 55m

Yield 1 1lb Jar, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

Steps:

Preheat the oven to 200°C or 400°F.
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
Mix thoroughly, so everything has a light coating of oil.
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
Take out and leave to cool slightly.
Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
Do NOT over mix - it should be smooth but not pureed!
Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
Store in a container in the fridge with olive oil on the top for up to 2 weeks.

Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6

AUBERGINE PEPPER DIP

Aubergine Pepper Dip image

This is a popular dip in Malta (in the Mediterranean). It's served as an appetizer or snack and is usually accompanied by plenty of toasted deli bread rounds, but you could also use pita chips or bagel chips. The dip features lots of ingredients for which Malta is so well known, such as eggplant, fresh peppers and some...

Provided by Vickie Parks

Categories Dips

Time 1h10m

Number Of Ingredients 11

Ingredients

2 large eggplant (aubergine)
2 medium red bell peppers
4 Tbsp olive oil
2 clove garlic, roughly chopped
1/2 lemon, zested and juiced
1 Tbsp fresh coriander, chopped
1/2 tsp paprika (or to taste)
1/2 tsp salt
1/2 tsp black pepper
1 sprig(s) fresh coriander, for garnish
1 italian baguette (the thin artisan-style), cut into 1/4" slices

Steps:

1. Preheat the oven to 375ºF (190ºC). Pierce the skins of the eggplants and peppers all over with a fork and brush with 1 tablespoon of the olive oil. Place on a baking sheet, and bake in oven for 45 minutes, or until the skins are beginning to blister and blacken.
2. Place eggplants and peppers in a bowl and cover tightly with a clean, damp cloth and set aside until cool enough to handle.
3. Once cooled, cut the eggplant in half lengthwise, scoop out the flesh with a spoon, and discard the skin. Cut the flesh into bite-size chunks.
4. Discard the stem, core and seeds from the peppers, then chop the pepper.
5. Heat the remaining olive oil in a large skillet. Add the eggplant and pepper, and sauté for 5 minutes. Add garlic and sauté for 30 seconds more. Transfer the vegetable mixture to a paper towel or clean cloth to absorb extra moisture. Transfer the eggplant/peper mixture to a food processor. Add the lemon zest, lemon juice, coriander, paprika, salt and pepper, and process or pulse until puréed.
6. Transfer the Aubergine Pepper Dip to a serving bowl. It can be served warm, at room temperature, or chilled. When ready to serve, garnish with coriander sprigs, and serve with the baguette slices (toasted, if desired), for dipping.

Tips:

Choose ripe and firm eggplants and bell peppers for the best flavor and texture.
Roasting the vegetables helps to caramelize their natural sugars and enhance their flavor.
Be sure to let the roasted vegetables cool slightly before handling them, as they will be very hot.
Use a food processor or blender to achieve a smooth and creamy dip consistency.
Season the dip to taste with salt, pepper, and other desired spices and herbs.
Serve the dip with pita bread, crackers, or vegetable crudités for a delicious and healthy snack or appetizer.

Conclusion:

This roasted eggplant and bell pepper dip is a delicious and versatile dish that can be enjoyed as a dip, spread, or sauce. It is easy to make and can be customized to your own taste preferences. Whether you are looking for a healthy and flavorful snack or an impressive appetizer to serve at your next party, this dip is sure to be a hit.