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Aubergine dip with roasted peppers served
Smoky roasted aubergine and red pepper dip served with crusty bread

Roasted aubergine and red pepper dip

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Starters Sauces and Gravies
This isn't the mayonnaise-heavy 'vinete', but a lighter, more rustic version. Under the skin blackened in the oven, the flesh of the vegetables steams in its own juice and takes on a slightly smoky aroma. The sweetness of the pepper perfectly balances the tartness of the aubergine.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray
  • Bag or bowl with lid (for steaming pepper skin)
  • Food processor

Instructions

1 ✓

Prick the aubergines with a fork (so they don't explode). Place them together with the peppers in an oven at 200°C.

Tip: The skin needs to burn and blister; this makes it easy to peel and deliciously smoky.
2 ✓

Roast for approx. 30 minutes until the aubergine collapses. Remove the peppers sooner if they blacken.

3 ✓

Place the hot peppers in a bowl and cover for 10 minutes. In its own steam, the skin separates from the flesh, making it easy to peel off.

Tip: This steaming (condensation) is the secret to easy peeling.
4 ✓

Cut the aubergine in half, scoop out the flesh. If it releases a lot of juice, drain it.

Tip: Bitter substances concentrate in the juice.
5 ✓

Put all vegetables, garlic, oil, and seasonings into a food processor and blend until creamy.

Tip: Drizzle the oil in at the end to form an emulsion with the vegetable juices.
6 ✓

Chill to let flavours meld, then serve with parsley and toast.

Recipe FAQ

The aubergine became bitter.
Large, old aubergines can have bitter seeds. After roasting, be sure to pour off the juice that runs out!

Ingredients

  • 2 pcs Medium aubergines
  • 2 pcs Red peppers (pointed/Romano)
  • 2 cloves Garlic
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 2 tbsp Fresh parsley