This delicious barefoot contessa roasted eggplant dip is a quick and nutritious appetizer, perfect for any occasion. Its creamy texture and rich, smoky flavor come from simple ingredients you likely have at home. Enjoy it with warm pita bread or fresh vegetable sticks for a delightful experience.
Ingredients Needed
- 1 medium aubergine, peeled
- 2 red bell peppers, deseeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp tomato purée
How To Make Roasted Eggplant Dip
- Preheat the oven: Set to 200°C (fan 180°C) / 400°F / Gas Mark 6.
- Chop the vegetables: Cut the aubergine, peppers, and onion into 2.5 cm (1-inch) cubes.
- Toss with seasoning: In a large bowl, mix the chopped vegetables with garlic, olive oil, salt, and pepper.
- Roast the vegetables: Spread evenly on a baking sheet and roast for 45 minutes, stirring once, until golden and soft.
- Blend the dip: Let the roasted veggies cool slightly, then pulse in a food processor with the tomato purée 3–4 times until just combined.
- Adjust seasoning & serve: Taste and add more salt or pepper if needed. Serve warm or at room temperature.
Recipe Tips
- Choose fresh aubergines: Select firm, shiny aubergines without blemishes for the best flavor and texture.
- Uniform vegetable sizes: Cut all vegetables into similar-sized pieces to ensure even roasting.
- Proper roasting: Roast vegetables until they are tender and slightly charred to enhance the dip’s smoky flavor.
- Balance flavors: After blending, taste the dip and adjust salt, pepper, or lemon juice to suit your preference.
- Let it rest: Allow the dip to sit for at least 30 minutes before serving to let the flavors meld together.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover roasted eggplant dip to an airtight container and refrigerate for up to 4 days.
- Freeze: Place leftover roasted eggplant dip in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. To thaw, move the container to the refrigerator overnight.
- Reheating: To reheat leftover roasted eggplant dip, place it in a microwave-safe dish and heat on medium power for 1-2 minutes, stirring halfway through. Alternatively, warm it in a saucepan over low heat, stirring occasionally.
Nutrition Facts
Serving Size: 2 tablespoons (30g)
- Calories: 45
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 100mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 1g
Try More Recipes:
Barefoot Contessa Roasted Eggplant Dip
Description
This delicious barefoot contessa roasted eggplant dip is a quick and nutritious appetizer, perfect for any occasion. Its creamy texture and rich, smoky flavor come from simple ingredients you likely have at home. Enjoy it with warm pita bread or fresh vegetable sticks for a delightful experience.
Ingredients
Instructions
- Preheat the oven: Set to 200°C (fan 180°C) / 400°F / Gas Mark 6.
- Chop the vegetables: Cut the aubergine, peppers, and onion into 2.5 cm (1-inch) cubes.
- Toss with seasoning: In a large bowl, mix the chopped vegetables with garlic, olive oil, salt, and pepper.
- Roast the vegetables: Spread evenly on a baking sheet and roast for 45 minutes, stirring once, until golden and soft.
- Blend the dip: Let the roasted veggies cool slightly, then pulse in a food processor with the tomato purée 3–4 times until just combined.
- Adjust seasoning & serve: Taste and add more salt or pepper if needed. Serve warm or at room temperature.
Notes
- Choose fresh aubergines: Select firm, shiny aubergines without blemishes for the best flavor and texture.
- Uniform vegetable sizes: Cut all vegetables into similar-sized pieces to ensure even roasting.
- Proper roasting: Roast vegetables until they are tender and slightly charred to enhance the dip’s smoky flavor.
- Balance flavors: After blending, taste the dip and adjust salt, pepper, or lemon juice to suit your preference.
- Let it rest: Allow the dip to sit for at least 30 minutes before serving to let the flavors meld together.
Barefoot Contessa Roasted Eggplant Dip