Barefoot Contessa Eggplant Dip is made with roasted eggplant, red bell pepper, red onion, garlic, olive oil, cayenne, salt, pepper, lemon juice, tahini, and parsley resulting in a flavorful treat that takes an hour to prepare!
Try More Barefoot Contessa Recipes:
- Barefoot Contessa Turkey Burger
- Barefoot Contessa Rosemary White Bean Soup
- Barefoot Contessa Mustard Roasted Potatoes
💚 Why You’ll Love This Eggplant Dip Recipe:
- Rich Flavor: The roasted eggplant, bell pepper, and onion blend with garlic and spices, creating a complex and satisfying taste.
- Creamy Texture: Tahini adds a smooth, velvety consistency, making it perfect for spreading or dipping.
- Healthy Ingredients: Packed with nutritious vegetables and olive oil, it’s a guilt-free option for snacks or appetizers.
- Entertaining Ease: It’s a crowd-pleasing dish that’s easy to prepare ahead of time, making it ideal for gatherings and parties.
❓ What Is Barefoot Contessa Eggplant Dip Recipe?
Barefoot Contessa Eggplant Dip features roasting eggplant, red bell pepper, and red onion, blending it with tahini, lemon juice, and spices for a creamy and flavorful appetizer.
🍆 Barefoot Contessa Eggplant Dip Ingredients
- 2 medium eggplants, peeled
- 1 red bell pepper, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons chopped parsley, plus extra for garnish
🥙 How To Make Barefoot Contessa Eggplant Dip
- Bring the oven temperature up to 400 degrees Fahrenheit.
- Cut the bell pepper, onion, and eggplant into 1-inch cubes. Add the garlic, olive oil, cayenne, salt, and pepper to a large bowl and toss to combine.
- Transfer to a baking sheet. Roast for 45 minutes, stirring once, until the vegetables are gently browned and tender. Cool a little.
- Put the veggies in a food processor with a steel blade, add the tahini and lemon juice, and pulse 3 or 4 times to combine.
- Add salt and pepper to taste. Place in a bowl and add the chopped parsley. Add more parsley for garnish.
💭 Recipe Tips
- Even Roasting: Cut vegetables into uniform sizes to ensure they roast evenly, resulting in a balanced flavor profile.
- Enhance Flavor: Elevate the dish by incorporating aromatic additions such as smoked paprika or fresh herbs like thyme during roasting.
- Smooth Texture: Achieve a silky consistency by blending the roasted vegetables and tahini in stages, ensuring thorough incorporation.
- Adjust Seasoning: Fine-tune the dip’s taste by gradually adding and tasting salt, pepper, and lemon juice, ensuring each component complements the overall flavor harmoniously.
🧆 What To Serve With Eggplant Dip?
Serve Eggplant Dip with Quinoa Tabbouleh,Tabbouleh Salad, Jalapeno Cheddar Crackers,Chicken Satay, Onion Rings, Sausage Balls, Marinated Flank Steak,Lamb Sausage In Puff Pastry, Curried Couscous, and Baked Farro And Butternut Squash.
🎚 How To Store Leftovers Eggplant Dip?
- In The Fridge: Store leftover eggplant dip in an airtight container for up to 4 days.
- In The Freezer: Freeze leftover eggplant dip in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Eggplant Dip?
- On The Stove: Reheat gently leftover eggplant dip in a saucepan over low heat for 4 minutes, stirring occasionally.
- In The Microwave: Heat leftover eggplant dip in a microwave-safe bowl in short 30-second bursts, stirring in between until warmed through.
FAQs
Why is my eggplant dip bitter?
Your eggplant dip might taste bitter due to undercooked eggplant, which can retain bitter compounds when not fully roasted.
Why is my eggplant dip grainy?
Your eggplant dip might be grainy due to insufficient blending of roasted vegetables and tahini, leading to a coarse texture.
How to thicken eggplant dip?
To thicken the eggplant dip, increase the amount of tahini gradually until the desired consistency is achieved.
Why did my eggplant dip turn out too salty?
Your eggplant dip may be too salty due to over-seasoning during preparation or not adjusting seasoning to taste before serving.
Try More Barefoot Contessa Recipes:
- Barefoot Contessa Green Goddess Dressing
- Barefoot Contessa Onion Rings
- Barefoot Contessa Wild Rice Salad Recipe
Barefoot Contessa Eggplant Dip Nutrition Facts
Amount Per Serving
- Calories 24
- Total Fat 2g
- Saturated Fat 0.3g
- Sodium 33mg
- Potassium 40mg
- Total Carbohydrate 1.4g
- Dietary Fiber 0.6g
- Sugar 0.4g
- Protein 0.6g
Barefoot Contessa Eggplant Dip
Description
Barefoot Contessa Eggplant Dip is made with roasted eggplant, red bell pepper, red onion, garlic, olive oil, cayenne, salt, pepper, lemon juice, tahini, and parsley resulting in a flavorful treat that takes an hour to prepare!
Ingredients
Instructions
- Bring the oven temperature up to 400 degrees Fahrenheit.
- Cut the bell pepper, onion, and eggplant into 1-inch cubes. Add the garlic, olive oil, cayenne, salt, and pepper to a large bowl and toss to combine.
- Transfer to a baking sheet. Roast for 45 minutes, stirring once, until the vegetables are gently browned and tender. Cool a little.
- Put the veggies in a food processor with a steel blade, add the tahini and lemon juice, and pulse 3 or 4 times to combine.
- Add salt and pepper to taste. Place in a bowl and add the chopped parsley. Add more parsley for garnish.
Notes
- Even Roasting: Cut vegetables into uniform sizes to ensure they roast evenly, resulting in a balanced flavor profile.
Enhance Flavor: Elevate the dish by incorporating aromatic additions such as smoked paprika or fresh herbs like thyme during roasting.
Smooth Texture: Achieve a silky consistency by blending the roasted vegetables and tahini in stages, ensuring thorough incorporation.
Adjust Seasoning: Fine-tune the dip’s taste by gradually adding and tasting salt, pepper, and lemon juice, ensuring each component complements the overall flavor harmoniously.