Roasted Eggplant Dip
Eggplant, red peppers, and garlic are roasted and combined into a silky dip that is seasoned with smoked paprika and fresh thyme.
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Servings: 8
Calories: 81kcal
Ingredients
- 1 medium eggplant
- 1 medium red bell pepper
- ¼ cup olive oil
- salt and pepper - to taste
- 1 tablespoon fresh thyme leaves - tough stems removed
- 2-4 large cloves of garlic
- 1 teaspoon 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.
Nutrition
Nutrition Facts
Roasted Eggplant Dip
Amount per Serving
Calories
81
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
2
mg
0
%
Potassium
177
mg
5
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
644
IU
13
%
Vitamin C
22
mg
27
%
Calcium
12
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.