If you’re looking for a dip that’s bursting with flavor and perfect for any occasion, look no further than this Smoky Roasted Eggplant Red Pepper Dip with Walnuts. This dip is not only savory and satisfying but also incredibly easy to make. The combination of roasted eggplant and red pepper creates a creamy texture that pairs beautifully with the crunch of walnuts. Whether you’re hosting a gathering or simply craving a snack, this dip is sure to impress.
Why This Recipe Works
The key to the irresistible flavor of this Smoky Roasted Eggplant Red Pepper Dip with Walnuts lies in the roasting process. Roasting the vegetables not only enhances their natural sweetness but also adds a depth of flavor that simply can’t be achieved through boiling or steaming. The addition of tahini and nuts contributes a creamy richness, while the spices introduce a delightful warmth. This dip is vegan, gluten-free, and packed with nutrients, making it a guilt-free indulgence.
Ingredient Rundown
- 2 Medium Eggplants: The star of the show, eggplants provide a creamy base for the dip.
- 1 Small/Medium Bell Pepper: Choose red, yellow, or green for a touch of sweetness and color.
- 2 Cloves Garlic: Fresh garlic adds a punch of flavor.
- 1 Medium Onion: Sweet and aromatic, onions enhance the overall taste.
- 1 Tbsp Minced Walnuts or Pecans: Nuts add a satisfying crunch and nutty flavor.
- 1 Tbsp Tahini: This sesame paste brings creaminess; substitutes include sunflower seed butter or Greek yogurt.
- 1 Tbsp Soy Sauce: Adds a salty depth; gluten-free alternatives include tamari or coconut aminos.
- 2 Tbsp Tomato Paste: A concentrated flavor booster that ties everything together.
- ½ tsp Nutmeg: Adds warmth and complexity.
- ½ tsp Sweet Smoked Paprika Powder: Provides a smoky depth that enhances the roasted flavors.
- Salt & Pepper to taste: Start with ½ tsp each and adjust as desired.
What You’ll Need (Gear)
- Oven: For roasting the vegetables.
- Sheet Pan: A good surface for even roasting.
- Blender or Food Processor: To blend the roasted vegetables into a creamy dip.
- Knife and Cutting Board: For chopping your ingredients.
- Measuring Spoons: For accuracy in your measurements.
Step-by-Step: Smoky Roasted Eggplant Red Pepper Dip with Walnuts
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting vegetables to achieve that beautifully caramelized exterior.
Step 2: Prepare the Vegetables
Wash and dry the eggplants and bell pepper. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. This will help them roast evenly. Chop the bell pepper into quarters. Peel and quarter the onion, and crush the garlic cloves.
Step 3: Roast the Vegetables
Arrange the eggplants, bell pepper, onion, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 30-35 minutes, or until the eggplants are tender and the skins are slightly charred.
Step 4: Let Cool and Scoop
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Scoop the flesh of the eggplants out of the skins and discard the skins. Place all the roasted vegetables into a blender or food processor.
Step 5: Add Remaining Ingredients
Add the minced walnuts, tahini, soy sauce, tomato paste, nutmeg, and sweet smoked paprika to the blender. Blend until smooth and creamy, scraping down the sides as necessary.
Step 6: Taste and Adjust
Taste your dip and adjust the seasoning with more salt, pepper, or any additional spices as desired. If you’d like a thinner consistency, you can add a tablespoon of water or olive oil.
Step 7: Serve
Transfer the Smoky Roasted Eggplant Red Pepper Dip with Walnuts to a serving bowl. Drizzle with a little olive oil and sprinkle with extra chopped walnuts for garnish. Serve with pita chips, fresh veggies, or spread on your favorite sandwich.
Variations for Dietary Needs
- Nut-Free: Omit the walnuts and consider using sunflower seeds instead for a similar crunch.
- Low-Carb: Serve with cucumber slices or celery sticks instead of crackers or pita.
- Spicy: Add a pinch of cayenne pepper or a splash of hot sauce for some heat.
- Herb-Infused: Stir in some fresh herbs like parsley or cilantro for added freshness.
Little Things that Matter
The secret to achieving the best flavor in your Smoky Roasted Eggplant Red Pepper Dip with Walnuts is in the roasting. Don’t rush this step; the longer you roast, the deeper the flavor. Also, using high-quality tahini and fresh spices will elevate the dip significantly. If you can, try to source your ingredients from local farmers’ markets for the freshest taste.
Prep Ahead & Store
This dip is perfect for meal prep! You can roast the vegetables a day in advance and store them in the refrigerator. When you’re ready to make the dip, simply blend everything together. The dip can be stored in an airtight container in the fridge for up to a week. It also freezes well, so feel free to make a double batch and freeze half for a future snack.
Smoky Roasted Eggplant Red Pepper Dip with Walnuts Q&A
Can I use frozen vegetables?
While fresh vegetables yield the best flavor and texture, you can use frozen eggplant and bell peppers if necessary. Just ensure they are thawed and drained before roasting to prevent excess moisture.
What can I serve with this dip?
This dip pairs wonderfully with pita chips, fresh veggies, or crusty bread. You can also use it as a spread in sandwiches or wraps for a delicious twist.
Can I make this dip spicy?
Absolutely! If you enjoy a bit of heat, add some cayenne pepper or a dash of hot sauce to the mixture before blending. Adjust to your taste preference for the perfect kick.
How can I incorporate this dip into my meals?
This Smoky Roasted Eggplant Red Pepper Dip with Walnuts is versatile! Use it as a spread on sandwiches, a topping for grilled meats, or even as a flavorful addition to grain bowls or salads.
Save & Share
If you love this Smoky Roasted Eggplant Red Pepper Dip with Walnuts, be sure to share it with friends and family! It’s perfect for parties, gatherings, or simply enjoying as a healthy snack at home. Your taste buds will thank you for this delicious addition to your recipe repertoire!
Enjoy the smoky, savory flavors and the delightful creaminess of this dip, and remember to experiment with your favorite dippers. Happy dipping!
Smoky Roasted Eggplant Red Pepper Dip with Walnuts
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Wash and dry the eggplants and bell pepper. Cut the eggplants in half lengthwise and score the flesh. Chop the bell pepper into quarters. Peel and quarter the onion, and crush the garlic cloves.
- Step 3: Arrange the eggplants, bell pepper, onion, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for about 30-35 minutes.
- Step 4: Once roasted, let the vegetables cool slightly. Scoop the flesh of the eggplants out and place all roasted vegetables into a blender.
- Step 5: Add the minced walnuts, tahini, soy sauce, tomato paste, nutmeg, and sweet smoked paprika to the blender. Blend until smooth.
- Step 6: Taste and adjust seasoning as desired. Add water or olive oil for a thinner consistency if needed.
- Step 7: Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped walnuts. Serve with pita chips or fresh veggies.
Notes
- For a nut-free version, use sunflower seeds instead of walnuts.
- This dip can be stored in the fridge for up to a week.
- Try adding cayenne pepper for a spicy kick!
