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.
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
- Roast the eggplant and red pepper over an open flame or in the oven until the skin is charred and the flesh is soft.
- Let the roasted vegetables cool, then peel off the skin and roughly chop the flesh.
- In a food processor, combine the roasted vegetables, minced garlic, olive oil, and lemon juice. Blend until smooth.
- Season with salt and pepper to taste.
- 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