Best Roasted Red Pepper And Eggplant Dip With Pita Wedges Recipes

Oven Roasted Red Bell Pepper and Eggplant image

Provided by Girl from India

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Steps:

Preheat the oven to 200C.
Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
Drizzle the oil and sprinkle the seasonings over the vegetables.
Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
Sprinkle the fresh herbs if you are using them.
Serve.

Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2

Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Yield Makes about 2 cups

Number Of Ingredients 7

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.