This roasted aubergine & red pepper dip is bursting with rich smokey flavours. Use it as a dip for your charcuterie board, a mezze party starter, sandwich spread, pasta sauce or add it to your salad bowl for extra flavour. It’s so versatile! Vegan & gluten free.
Whilst the aubergine season (or eggplant as my friends across the pond prefer to call it) is underway, I thought of making Russian style ‘aubergine caviar’, which my mum made a lot when I was younger. I’m not sure why we used to call it caviar (‘ikra’ in Russian), as it looks nothing like the traditional fish caviar. Nevertheless, it used to be one of my favourite mum’s recipes.
When I set off making the aubergine caviar, I started playing with extra ingredients, just because I thought they would go so well together. As a result, my recipe didn’t turn out quite like my mum’s traditional aubergine caviar but it was so delicious in its own right that I thought I have to share this recipe on my blog.
Why you’ll love eggplant & red pepper spread
- Roasted smokey flavours of this dip come together as one delicious marriage. You won’t be able to put that spoon down!
- It’s really versatile – you can use it as a dip for your charcuterie board, as a sandwich spread, pasta sauce or add it to your salad bowl for extra flavour.
- Full of nutrients, which makes it a great addition to your healthy diet.
- A great recipe to make-ahead, especially if you’re into meal prep.
- Red peppers
- Tomato paste
- Extra virgin olive oil
- Spices: cumin, chilli flakes & black pepper
How to get your aubergine dip taste the best
- Roast aubergines & red peppers. Roasting intensifies the flavours & adds a little smokey note to the dip.
- Removing the skin from roasted vegetables removes slight bitterness of aubergine and makes the dip more silky & smooth.
- Use good quality extra virgin olive oil.
- Aubergines tend to absorb a lot of moisture & flavours, so be generous with your seasoning.
Step by step instructions
First of all, arrange the red peppers and aubergines on a roasting tray lined with baking foil. Prick the aubergine with a fork. Season both vegetables with salt & pepper, drizzle a little olive oil and roast in the oven for 35-40 minutes at 180C/350F.
Whilst the vegetables are roasting, sauté the onions, garlic and carrots in a frying pan with a little olive oil. Then add the spices and tomato paste and cook for a couple of minutes.
Once the red peppers and aubergines are out of the oven, wrap them up in foil and allow to sweat for 10-15 minutes. This will make peeling the skin much easier. Cut the peppers in half, remove the seeds and peel the skin, then dice into cubes. Now remove the skin from the aubergines and cut into cubes (no need to scoop out aubergine seeds, they add extra texture).
Add roasted vegetables into the frying pan and cook for 5-8 minutes to allow the flavours to mingle. Set aside and allow to cool down.
Finally, transfer the dip into a food processor and blitz for a couple of minutes until smooth (you might want to add extra olive oil at this stage). If you prefer your dip chunky, skip this stage. Garnish with fresh parsley or herbs of your choice & serve with warm pita bread.
Storage & freezing
Place the aubergine spread into a sealed container & keep refrigerated. It’ll keep for up to 4 days. It’s also freezer friendly and will keep in the freezer for up to 3 months. Just make sure you allow it to thaw in the fridge overnight.
Looking for more healthy dips?
Try some of the readers’ favourire recipes below:
In conclusion, I really hope you’ll give this delicious aubergine & red pepper dip a try. If you recreate this recipe, I’d love to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest .
ROASTED AUBERGINE (EGGPLANT) & RED PEPPER DIP
- 2 medium aubergines
- 2 red bell peppers
- 2 white onions
- 2 carrots
- 3 garlic cloves minced
- 1/2 teaspoon sea salt
- Black pepper to taste
- 6 tablespoons extra virgin olive oil
- 4 tablespoons tomato paste
- ½ teaspoon red chilli flakes
- 2 teaspoons ground cumin
- A bunch of fresh parsley
- Preheat the oven to 180C/350F. Arrange red peppers and aubergines on a roasting tray lined with baking foil. Prick the aubergine with a fork. Season both vegetables with salt & pepper, drizzle with a tablespoon of olive oil and roast in the oven for 35-40 minutes.
- Whilst the vegetables are roasting, sauté the onions, garlic and carrots in a frying pan with 2 tablespoons olive oil. Add ground cumin, chilli flakes & tomato paste and cook for a couple of minutes.
- Once the red peppers and aubergines are out of the oven, wrap them up in foil and allow to sweat for 10-15 minutes. Cut the peppers in half, remove the seeds and peel the skin, then dice into cubes. Now remove the skin from the aubergines and cut into cubes.
- Add roasted vegetables into the frying pan and cook for 5-8 minutes to allow the flavours to mingle. Set aside and allow to cool down slightly.
- Transfer the dip into a food processor. Add the remaining 2 tablespoons of olive oil, a bunch of fresh parsley and blitz for a couple of minutes until smooth. If you prefer your dip chunky, skip this stage. Taste the dip and adjust the seasoning (salt & pepper), if required.
- Garnish with more parsley. Serve warm or cold. Refer to the blog post for storage instructions.
Claudia Lamascolo says
I love the little kick this has and how easy it was to roast the eggplants fun how they deflated also, great recipe
Thank you Claudia! x
Gail Montero says
This looks so rich and tasty! What a yummy party appetizer!
Thank you Gail x
We all loved it and that color is just gorgeous!
Thank you Pam. I’m glad you enjoyed it!
Lima Ekram says
OMG much much much better than the storebought hummus that I usually eat! And so easy too! What a great recipe!
Thank you Lima. I’m really glad you enjoyed it x
Yum! Going to make this for a brunch with my friends this weekend, but I can’t decide if I should serve it hot or cold… I bet it’s great either way though!
Such a great idea Lindsay! I hope your friends will enjoy it. It tastes delicious warm or cold:) x
In the red pepper and aubergine dip there’s coconut sugar listed but not on the method as to when to add it???
Hi Marie. Sorry, the coconut sugar shouldn’t have been listed in the ingredients section. I’ve updated it now. Many thanks for bringing this to my attention x