Smoky Roasted Eggplant Red Pepper Dip with Walnuts

This Smoky Roasted Eggplant Red Pepper Dip is a game-changer! Creamy, savory, and smoky, it’s the perfect appetizer for any gathering.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Appetizer

Cuisine: Mediterranean

For the Dip:

2 medium eggplants Roasted for smoky flavor
1 small/medium bell pepper Red, yellow, or green based on preference
2 cloves garlic Fresh
1 medium onion Sweet onions preferred
1 Tbsp walnuts Minced or finely chopped
1 Tbsp tahini Alternatives: sunflower seed butter or Greek yogurt
1 Tbsp soy sauce Gluten-free if needed; alternatives include tamari or coconut aminos
2 Tbsp tomato paste Adds tangy flavor
½ tsp nutmeg A pinch for warmth
½ tsp sweet smoked paprika powder Essential for smoky flavor

Instructions

Preheat your oven to 400°F (200°C) to roast the vegetables.
Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Core and slice the bell pepper into quarters. Peel and slice the onion into wedges.
Place the eggplants, bell pepper, and onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-35 minutes until tender and slightly charred.
Chop the garlic and add it to the baking sheet during the last 10 minutes of roasting.
Let the roasted vegetables cool for a few minutes.
In a food processor, combine the roasted vegetables, garlic, walnuts, tahini, soy sauce, tomato paste, nutmeg, and smoked paprika. Blend until smooth.
Taste the dip and adjust seasoning with salt, pepper, or spices as needed.
Transfer the dip to a serving bowl, drizzle with olive oil, and garnish as desired. Serve with pita chips or fresh veggies.