Red Pepper - Eggplant Dip
Prep time: 
Cook time: 
Total time: 
Serves: A nicely-sized dip!
This dip has depth! Enjoy it warm, room temp, or cold.
For the eggplant:
  • extra virgin olive oil
  • 1 eggplant, at least 1 lb
For the red peppers:
  • 2 red bell peppers (just one is ok, too)
For the tomato mixture:
  • 1 tomato, peeled and seeded (or ½ c diced canned tomatoes)
  • 3 T tomato paste
  • 2 T water
  • dash of crushed red pepper (depending on your heat tastes)
  • 3 garlic cloves, roughly chopped
  • salt + pepper, to taste
  1. There are three components that I prepare separately and then combine: eggplant, red pepper, and tomato mixture.
  2. Get the eggplant started first. Leave the skin on and slice the eggplant into ½" disks and then dice. You will be adding the other ingredients to the pan in which you cook the eggplant, so keep that in mind when selecting a pan.
  3. Saute the eggplant in a few Tablespoons of extra virgin olive oil over medium-high heat until tender, stirring occasionally and adding a bit of oil if it cooks away. You cannot over-cook the eggplant for this dip - if you cook it longer it will be fine - but about 15 - 20 minutes should do it.
  4. While the eggplant is cooking, preheat the broiler for the red peppers. Roast the peppers, peel the skin, and chop the peppers.
  5. Finally, the tomato mixture. While the eggplant is cooking, place the tomato (either peeled and seeded, or canned) in a small blender with the garlic, tomato paste, water, salt (if using) and crushed red pepper. Puree the mixture.
  6. Add the tomato mixture and red peppers to the eggplant pan. Let it cook for a few minutes to heat through and thicken a bit, and add salt and pepper if you would like.
Recipe by My Utensil Crock at