This easy roasted eggplant and red pepper dip is packed full of flavor. It is really easy to make with just five simple ingredients. Serve it with fresh veggies like peppers or carrots, scoop it up with tortilla chips, or spread it on a gluten free baguette.

A bowl of eggplant dip with tortilla chips.

This flavorful, healthy roasted eggplant dip is perfect for a party, snacking, spreading it on a sandwich, or enjoying it anytime! The slow-roasted vegetable flavors really shine in this homemade dip recipe, making it a family favorite.

Eggplants and red peppers are easy to roast on the grill or in your oven.

Are you looking for more yummy appetizers? Check out some of my reader’s favorites!

Why This Dip Is Great:

  1. Many of the dips at the store are filled with gluten and other processed ingredients. This can be a huge hidden source of gluten that most people don’t expect, so I wanted to create a recipe for you that had both fresh ingredients and is easy to make.
  2. You can find red peppers and eggplants all year at the grocery store. They are in their peak flavor in the summer.
  3. This dip is easy to make ahead of when you want to serve it.
  4. Serve it at your next game-day party.

Thankfully, this roasted eggplant dip checks all the boxes. The hardest part of this eggplant dip is not eating it all at once. Serve it with this balsamic reduction sauce drizzled on top. Perfect for parties and gatherings, and an easy appetizer for dinner.

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How To Roast Vegetables:

Step 1: First, before making this eggplant and red pepper dip recipe, you need to fire-roast your eggplant and red peppers. There are two easy ways to fire-roast your vegetables.

Roasted eggplants on a tray.
Fire roasted red peppers on a grill basket.

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. If you slice the eggplant, prep the eggplant for about 20 minutes before grilling by slicing the eggplant and sprinkling salt on both sides. This helps pull some moisture out and will also help with any bitterness.

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 outsides 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.)

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.

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How to Make Roasted Eggplant Red Pepper Dip:

Roasted eggplants and red peppers with basil and garlic in a food processor.

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.

Serve With:

You can enjoy this roasted eggplant and red pepper dip plain, but this balsamic reduction sauce drizzled on top makes it even better!

The top view looking down into a bowl of eggplant dip.

Expert Tips and Recipe FAQ:

Are eggplants healthy?

Eggplants are an underrated fruit (just in case you were thinking it is a vegetable!), and they are actually good for you! They are loaded with potassium, folate, fiber, vitamin C, magnesium, vitamin B6, vitamin K, and protein.

Not only do they have a lot of vitamins and minerals, but they also have a lot of antioxidants from that deep purple skin. So if you want to increase nutrients in your diet, add some eggplants regularly. 

How do you remove seeds from roasted eggplant?

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. 

How to pick a good eggplant?

Pick up the eggplant and feel how heavy or light it is. You want something that seems pretty heavy for the size of the eggplant. The skin should be uniform and shiny.

You are looking for a smooth eggplant that leaves an imprint when you squeeze it slightly. Follow these tips, and you will end up with the best eggplants for all your recipes!

More Gluten Free Appetizer Recipes:

Roasted Eggplant and Pepper Dip

Sandi Gaertner
A flavorful roasted eggplant and red pepper dip. Enjoy on game day, or any time you feel like a healthy dip for your veggies and chips.
5 from 3 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 6
Calories 51 kcal

Ingredients
  

  • 1 ½ cups eggplant
  • ½ cup red pepper
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 3 tablespoons fresh basil
  • salt and pepper to taste

Instructions
 

Grill Directions

  • Preheat your grill to 400º F.
  • Rub olive oil on the eggplant and red peppers.
  • 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 to a food processor with the other ingredients.
  • Blend until the eggplant and red pepper puree.

Oven Directions

  • 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 about 20 minutes, turning over so both sides cook.
  • Add the eggplant and red peppers to a food processor with the other ingredients and blend until it is pureed.

Notes

  1. You can roast the vegetables in the grill or oven.
  2. Serve chilled with vegetables, crackers, or tortilla chips.
  3. This dip will keep up to 4 days in an air-tight container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 51kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 17mgCalcium: 5mgIron: 1mg
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Nutrition 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.

This post was updated from an old January 2020 post with better recipe instructions.

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