Dip De Berenjena Asada Y Pimiento Rojo (roasted Eggplant And Red Pepper Dip)

This Dip de Berenjena Asada y Pimiento Rojo is a classic Andalusian dish that is perfect for parties or as a delicious snack. The smoky flavor of the roasted eggplant and red pepper makes this dip irresistible.

Dip De Berenjena Asada Y Pimiento Rojo (roasted Eggplant And Red Pepper Dip)

Ingredients

  • 1 large eggplant, roasted and peeled
  • 1 red bell pepper, roasted and peeled
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Roast the eggplant and red pepper over an open flame or in the oven until the skin is charred and the flesh is soft.
  2. Let the roasted vegetables cool, then peel off the skin and roughly chop the flesh.
  3. In a food processor, combine the roasted vegetables, minced garlic, olive oil, and lemon juice. Blend until smooth.
  4. Season with salt and pepper to taste.
  5. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Baking sheet Foil Food processor

Tools

Knife Cutting board Serving bowl

Serving suggestions

Serve the dip with pita bread, tortilla chips, or fresh vegetable sticks.

Tips & tricks

For a smokier flavor, you can grill the eggplant and red pepper instead of roasting them.

Cost

$8