Best Roasted Eggplant And Red Pepper Dip Recipes

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

Steps:

Preheat oven to 400°F.
Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
Cool dip and chill, covered, at least 1 day and up to 1 week.
Serve dip with pita wedges.

ROASTED EGGPLANT AND RED PEPPER DIP

Roasted Eggplant and Red Pepper Dip image

Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.

Provided by My Food and Family

Categories Meal Recipes

Time 1h

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 large eggplant (1-1/4 lb.), peeled, cut into 1/2-inch-thick slices
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 chopped roasted red pepper s

Steps:

Heat oven to 400°F.
Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 2 g