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Homemade Smoky Roasted Eggplant Red Pepper Dip with Walnuts photo

Smoky Roasted Eggplant Red Pepper Dip with Walnuts

This Smoky Roasted Eggplant Red Pepper Dip is a flavor-packed delight! Perfect for gatherings or a healthy snack.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Vegan

Ingredients
  

For the Dip:
  • 2 medium Eggplants
  • 1 small/medium Bell Pepper red, yellow, or green
  • 2 cloves Garlic
  • 1 medium Onion
  • 1 Tbsp Minced Walnuts or Pecans
  • 1 Tbsp Tahini or sunflower seed butter or Greek yogurt
  • 1 Tbsp Soy Sauce or tamari/coconut aminos
  • 2 Tbsp Tomato Paste
  • ½ tsp Nutmeg
  • ½ tsp Sweet Smoked Paprika Powder

Equipment

  • Oven
  • Sheet pan
  • Blender or food processor
  • Knife and cutting board
  • Measuring spoons

Method
 

Directions:
  1. Step 1: Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Step 4: Once roasted, let the vegetables cool slightly. Scoop the flesh of the eggplants out and place all roasted vegetables into a blender.
  5. Step 5: Add the minced walnuts, tahini, soy sauce, tomato paste, nutmeg, and sweet smoked paprika to the blender. Blend until smooth.
  6. Step 6: Taste and adjust seasoning as desired. Add water or olive oil for a thinner consistency if needed.
  7. 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!