I am a big fan of small plates. Or call them appetizers, little plates, or tapas. Whatever you want to call them, the reason I like them so much is because it allows you to sample a lot of different flavors and textures at one time. If you serve enough for your group, it can absolutely fill you up and make a meal. By roasting the eggplant and red bell pepper, the texture and flavors are transformed. Seasoned with smoked paprika, fresh thyme and roasted garlic adds layers of flavors. If you like a bit of heat, sprinkle in a pinch of red pepper flakes. It can be served at any temperature and can be made ahead, making it a great option for feeding a crowd. This is also a perfect example of how to transform common fresh ingredients into a special and unique dish. Small plates are also a great way to cater to a larger group with multiple food allergies or special diets.
More Like This
- Tabouleh-ish
- Roasted Tomatoes & Ricotta
- Macadamia Nut Hummus
- Addictive Artichoke Dip
- Creamy Apple Dip
- Fresh Avocado Salsa
- Fully Loaded Guacamole
- Unbelievable Fruit Dip
Roasted Eggplant Dip
Ingredients
- 1 medium eggplant
- 1 medium red bell pepper
- ¼ cup olive oil
- salt and pepper to taste
- 1 tbsp fresh thyme leaves tough stems removed
- 2-4 large cloves of garlic
- 1 tsp smoked paprika
- pinch red pepper flakes optional
Instructions
- Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
- Cut the top leaves off of the eggplant and slice it lengthwise in 1 inch pieces. Score the flesh sides of the eggplant in a cross hatch pattern and place on the sheet pan.
- Cut the pepper in half, removing the seeds and stem. Place on the sheet pan.
- Drizzle both sides of the vegetables with olive oil and season with salt and pepper. Tuck the whole garlic cloves under the pepper halves with the skin sides up.
- Roast in the oven for 10 minutes, then turn the eggplant and continue to roast for 10 more minutes or until the eggplant is cooked through and soft and the red pepper skin is wrinkled and easy to remove.
- Remove from the oven and allow to cool to the touch. Scrape the eggplant out of the skin and transfer it to a mixing bowl along with the roasted garlic. Using a fork, mash the two together until combined well. For a smoother texture, place in a food processor or blender.
- Peel the skin from the red pepper and cut it into a small dice. Add the diced pepper, fresh thyme leaves, smoked paprika and optional red pepper flakes to the eggplant mixture. Stir to combine.
- Taste and re-season if needed. Serve with scooping vegetables, crackers, fresh bread and layer with other dips and small plates.