If you’re looking for a flavorful, gluten-free dip that’s easy to make and perfect for any occasion, this Roasted Eggplant and Red Pepper Dip is your new go-to. With just five simple ingredients, you’ll get a smoky, naturally sweet spread that works beautifully with veggies, chips, or gluten-free bread. It’s healthy, easy to prep ahead, and always a crowd-pleaser—even for those who don’t usually like eggplant.
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❤️ Sandi’s Recipe Summary
1. This recipe is made with fresh ingredients and is easy to make.
2. Make it all year long! You can find red peppers and eggplants all year at the grocery store.
3. This dip can be made ahead of time, so it is easier to pull together for a party.
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This healthy roasted eggplant dip checks all the boxes—it’s great for parties, snacking, or spreading on a sandwich. The hardest part? Not eating it all in one sitting! This homemade dip recipe’s slow-roasted vegetable flavors shine, making it a family favorite.
Not sure if you like eggplant? This dip has converted more than a few skeptics—it gets a mild, smoky sweetness from roasting that’s totally different from mushy or bitter eggplant dishes.
Serve it with this balsamic reduction sauce drizzled on top. Perfect for parties and gatherings, and an easy appetizer for dinner.
Note From The Kitchen: If you’ve never roasted vegetables before, don’t worry—this recipe is a great place to start. Roasting brings out the natural sweetness in eggplant and red peppers, and that’s what makes this dip taste so rich and flavorful with just a few ingredients. I like to roast them on the grill for extra smokiness, but the oven broiler works just as well.
How to Roast Eggplant and Red Peppers for Dip:
First, before making this eggplant dip with roasted red peppers recipe, you must fire-roast your eggplant and red peppers. This will give your eggplant and red peppers that sweet flavor! There are two easy ways to roast your vegetables.
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I like to roast eggplant and red peppers on a grill, but you can also roast them in your oven. Red peppers don’t need prep, but the eggplant does.
Here’s a tip for eggplant: Slice it and sprinkle it with salt before roasting. Let it sit for about 20 minutes, then pat it dry. This helps draw out bitterness and extra moisture, giving your dip a smoother texture and sweeter flavor. And if you see lots of large seeds after roasting, just scoop them out—they can taste bitter, but your dip will still turn out fine if a few sneak in.
Roast On The Grill:
To fire-roast vegetables on a grill, heat the grill to 400º F and place the eggplant slices and whole red peppers on the grill. Allow cooking with the lid down, flipping the eggplant and peppers so all sides cook.
You want the vegetables to deflate and soften. You want your red peppers to char on the outside a bit. This charring adds a smoky flavor that makes this dip taste amazing! (If you were cooking your eggplant whole, you would also want the outside to char.)
Roast In The Oven:
To roast vegetables in your oven, preheat your oven to broil. I put the vegetables in a pan, brush the eggplant and peppers with oil, and sprinkle with salt.
Place the pan into the oven and broil for about 20 minutes. Flip the vegetables a few times so they cook evenly on all sides for best results.
How to Make Roasted Eggplant and Red Pepper Dip:
Step 2: Add your vegetables to a food processor once they are roasted and soft. Add in fresh basil, garlic, and olive oil. Puree until slightly smooth. This healthy eggplant spread can be served right away or chilled.
Flavor Variations:
Want to change up the flavor? Here are some tasty ways to add flavor and depth:
- Add a squeeze of fresh lemon juice or a splash of balsamic vinegar for brightness.
- Mix in a pinch of smoked paprika or cumin for extra depth.
- Crumble in feta (or dairy-free feta) for a creamy, tangy twist.
Serve This Dip With:
- Dip these crispy Gluten-Free Bagel Chips in the dip.
- Spread this red pepper eggplant dip over these Gluten-Free Breadsticks.
- Dip fresh vegetables into this dip.
- Scoop up this dip with gluten free corn tortilla chips.
- Spread some of this dip on my Italian Gluten-Free Panini.
Storage Tips:
Store your roasted eggplant and pepper dip in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s even better the next day. I don’t recommend freezing this dip, as the texture can turn watery when thawed. If it thickens too much in the fridge, stir in a little olive oil to refresh it.
Frequently Asked Questions:
If you don’t have much experience cooking eggplant, you may not realize that the seeds can sometimes be bitter. Scrape the large seeds out with a spoon. It won’t hurt if you eat them, but it tastes better if you only eat the smaller seeds.
Peeling the eggplant after roasting it is optional. I didn’t, but many like to peel it for a smoother dip texture, similar to hummus.
Pick up the eggplant and feel how heavy or light it is. You want something that seems pretty heavy for its size. The skin should be uniform and shiny. You want a smooth eggplant that leaves an imprint when you squeeze it slightly.
More Gluten-Free Appetizer Recipes:
- Love spice? Easy Roasted Hatch Chile Spicy Hummus is a fabulous appetizer to dip chips into!
- This Gluten-Free Cheddar Delicata Squash Fritters recipe is an awesome appetizer that combines squash and cheddar.
- Get ready for a party with this Easy Cheesy Gluten-Free Stuffed Mushrooms recipe!
- You will love these Sweet and Sour Meatballs! Make them in a slow cooker or on the stovetop.
Love This Recipe?
💬 Did you make this eggplant dip recipe? Have you made this dip? Did you roast your veggies in the oven or on the grill? Let me know in the comments—I’d love to hear how you served it! ⭐⭐⭐⭐⭐ Thank you!
Roasted Eggplant and Pepper Dip
Ingredients
Equipment
Method
- Preheat your grill to 400º F.
- Rub 2 tablespoons olive oil on 1 1/2 cups eggplant and 1/2 cup red pepper.
- Place on the grill. Allow to cook, turning so that all sides char.
- Remove the red peppers and eggplant and allow to sit for 10 minutes.
- Peel the charred outside off the vegetables.
- Add the roasted eggplant and peppers to a food processor with 1 clove garlic, 3 tablespoons fresh basil, and salt and pepper to taste.
- Blend until the eggplant and red pepper puree.
- Preheat the oven to 400º F.
- Slice the eggplant and sprinkle with salt. (You can also roast it whole.)
- Allow the eggplant to sit for 15 minutes.
- Cut the top of the red pepper and remove the seeds.
- Brush olive oil on the eggplant and red pepper.
- Place in an oven-safe dish. Roast the vegetables for about 20 minutes, turning over so both sides cook. The vegetables will become soft, and the skin will soften.
- Add the eggplant and red peppers to a food processor with the other ingredients and blend until it is pureed.
Nutrition
Notes
- You can roast the vegetables on the grill or in the oven.
- Serve chilled with vegetables, crackers, or tortilla chips.
- This dip will keep up to 4 days in an airtight container.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an old January 2020 post with better recipe instructions.
This is my absolute favorite dip recipe! It’s great for parties, easy to make and SO delicious!
I love this recipe and make it often all my family and guests love this one!
I am so glad you liked it Claudia, thank you for coming back to let me know :-).