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–+ servings
Roasted Eggplant Dip

Roasted Eggplant Dip

Roasted eggplant dip brings hearty eggplant, sweet red bell pepper, fresh onion & garlic together with the complexity of baharat seasoning for a savory treat.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4 people
Calories 119 kcal

Equipment

Ingredients
  

  • 1 medium eggplant peeled and cubed
  • 1 medium yellow onion peeled and coarsley chopped
  • 1 large red bell pepper seeded and coarsley chopped
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1/4 teaspoon baharat seasoning
  • salt and black pepper

Instructions
 

  • Preheat oven to 400°F (205°C).
  • In a large bowl, toss the eggplant, onion and red bell pepper together with garlic and vegetable oil.
  • Spread vegetable mixture in a large baking pan. Bake for 40 minutes or until tender. Stir once or twice during baking to ensure even roasting. Remove from oven and cool.
  • Pour vegetables into a food processor. Add tomato paste and baharat seasoning. Season with salt and pepper to taste. Pulse several times until the mixture reaches the desired consistency.
  • Serve your roasted eggplant dip with baked naan chips (see recipe) and fresh crudités. Enjoy!

Nutrition

Calories: 119kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 6gSodium: 37mgPotassium: 435mgFiber: 5gSugar: 7gVitamin A: 1372IUVitamin C: 58mgCalcium: 24mgIron: 1mg
Keyword Gluten Free, Healthy, Soy Free, Vegan
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