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

This Dip de Pimiento Rojo Asado y Berenjena is a classic dish from Aragonese cuisine that is perfect for gatherings and parties. It's a flavorful and healthy dip that pairs well with fresh vegetables, pita bread, or crackers.

Vegan Gluten Free Dip Aragonese Roasted Red Pepper Eggplant Aragonese Cuisine
Dip De Pimiento Rojo Asado Y Berenjena (roasted Red Pepper And Eggplant Dip)

Ingredients

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

Instructions

  1. In a food processor, combine the roasted red peppers, roasted eggplant, and minced garlic. Pulse until smooth.
  2. While the processor is running, slowly pour in the olive oil and lemon juice. Continue blending until well combined.
  3. Season with salt and pepper to taste.
  4. 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

Food processor Serving bowl

Tools

Knife Cutting board

Serving suggestions

Serving suggestions: Serve with fresh vegetables, pita bread, or crackers.

Tips & tricks

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

Cost

$8