Roasted Eggplant and Red Pepper Dip | Smoky Gluten Free Mediterranean

Smoky, creamy, and bursting with Mediterranean flavors this Roasted Eggplant and Red Pepper Dip is the ultimate gluten free appetizer for parties, picnics, or family dinners. It’s simple to make, rich in nutrients, and pairs perfectly with crackers, pita chips, or fresh veggies.

❤️Recipe Summary

This roasted eggplant and red pepper dip combines two beautifully roasted vegetables into one silky, flavorful spread. The deep smokiness of eggplant blends with the natural sweetness of roasted red peppers, enhanced with garlic, lemon juice, and olive oil. It’s naturally gluten-free, dairy-free, and vegan, making it a crowd-pleasing snack for any occasion.

A Note From My Kitchen

If you love rich, smoky dips like baba ganoush, you’ll fall in love with this variation. It’s inspired by Mediterranean mezze platters perfect for pairing with hummus or tzatziki. You can make it smooth and creamy or leave it slightly chunky for a rustic texture. Best of all, it’s a wonderful way to use up seasonal produce like eggplants and red bell peppers.

How to Roast Eggplant and Red Peppers for Dip:

Roast On The Grill:

1. Preheat your grill to medium-high heat.
2. Lightly coat eggplants and red peppers with olive oil.
3. Place them directly on the grill grates and roast for 20–25 minutes, turning occasionally until the skins are charred and soft.
4. Transfer to a bowl, cover with foil or a lid, and let steam for 10 minutes to loosen the skins.
5. Peel the skins off gently and discard.

Roast In The Oven:

1. Preheat the oven to 425°F (220°C).
2. Place halved eggplants and red peppers (skin side up) on a parchment-lined baking tray.
3. Drizzle with olive oil and roast for 30–35 minutes until soft and charred.

1. Remove and cover to steam, then peel off the skins once cooled.

How to Make Roasted Eggplant and Red Pepper Dip:

1. Place roasted eggplant flesh and peeled red pepper in a food processor.
2. Add garlic, lemon juice, olive oil, salt, and cumin.

1. Blend until smooth or your desired texture.
2. Taste and adjust seasoning — you can add smoked paprika for extra depth or chili flakes for a kick.
3. Garnish with a drizzle of olive oil and chopped parsley before serving.

Flavor Variations:

• Spicy Kick: Add roasted jalapeño or chili flakes.
• Creamy Twist: Blend in a spoonful of Greek yogurt or tahini.
• Smokier Flavor: Use smoked paprika or add a touch of liquid smoke.
• Herb Boost: Mix in fresh basil or cilantro for a bright finish.

Serve This Dip With:

• Gluten-free crackers or breadsticks
• Pita chips or tortilla chips
• Fresh veggie sticks (carrots, cucumber, celery)
• As a spread on sandwiches or wraps

Storage Tips:

• Refrigerator: Store in an airtight container for up to 4–5 days.
• Freezer: Freeze in small portions for up to 2 months. Thaw overnight in the fridge before serving.
• Stir before serving, as olive oil may separate slightly.

Frequently Asked Questions:

Q: Can I make this dip ahead of time?
Yes! It tastes even better after a few hours as the flavors blend.

Q: Can I use jarred roasted peppers?
Absolutely — they save time. Just drain them well before blending.

Q: How do I make it less smoky?
Roast the vegetables lightly or reduce the charred skin before peeling.

More Gluten Free Appetizer Recipes:

• Easy Ninja Air Fryer Chicken Wings
• Asian-Inspired Gluten Free Lettuce Wraps
• Crispy Baked Zucchini Fries

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Roasted Eggplant and Pepper Dip

Equipment

• Baking tray or grill
• Food processor or blender
• Knife and tongs

Ingredients 1x2x3x

• 1 large eggplant
• 2 red bell peppers
• 2 cloves garlic, roasted or minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Grill Directions:

1. Grill eggplant and peppers until charred and soft.
2. Let them steam and peel off skins.
3. Blend with remaining ingredients until smooth.

Oven Roasting Directions:

1. Roast eggplant and peppers in the oven until tender.
2. Steam and peel off the skins.
3. Blend everything together and adjust seasoning.

Make the Dip:

1. Place ingredients in a food processor.
2. Blend until creamy.
3. Serve chilled or at room temperature

Notes

For the best flavor, choose firm, glossy eggplants and sweet red bell peppers. If your eggplant tastes slightly bitter, sprinkle it with salt and let it rest for 10–15 minutes before roasting — this draws out excess moisture. For a smoother dip, blend longer; for a chunkier texture, pulse a few times. You can also add a drizzle of olive oil before serving for that perfect Mediterranean finish.

SPECIAL NOTE

This roasted eggplant and red pepper dip is naturally gluten-free, vegan, and dairy-free, making it a versatile option for everyone. It’s perfect as a party spread, sandwich filling, or snack. You can easily customize it — add tahini for creaminess, smoked paprika for a deeper flavor, or chili flakes for a spicy touch. Keep it simple, fresh, and made with real ingredients for the best results.

Nutrition

Serving Size: 2 tablespoons
Calories: 70 | Total Fat: 5g | Saturated Fat: 0.5g | Carbohydrates: 5g | Fiber: 2g | Sugar: 2g | Protein: 1g | Sodium: 85mg

This dip is low in calories and high in fiber, making it a guilt-free snack. Eggplant provides antioxidants, while olive oil adds heart-healthy fats — a perfect balance.

Nutrition Disclaimer

Nutritional information is approximate and may vary depending on ingredient brands and portion sizes used. Always double-check if you’re following a specific dietary plan.