Roasted Eggplant and Red Pepper Dip

This roasted eggplant and red pepper dip is a smoky, flavorful dip that is perfect for any occasion. It is made with just a few simple ingredients and can be made ahead of time, making it a great option for parties or potlucks.

The earliest known eggplant recipes date back to the 9th century, when Arab traders introduced the vegetable to the Mediterranean region. Eggplant quickly became a popular food in the Arab world, and eventually spread to Europe, where it became a staple in Italian, Spanish, and French cuisine. Red peppers were introduced to Europe by Christopher Columbus in the 15th century, and they quickly became a popular ingredient in many dishes. Today, roasted eggplant and red pepper dip is a popular appetizer or snack in many cultures around the world.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 eggplant, peeled and cut into 1-inch cubes
• 1 red bell pepper, cored and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the eggplant and red pepper with the olive oil, cumin, salt, and black pepper.
3. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and browned.
4. Remove the vegetables from the oven and let cool slightly.
5. Transfer the vegetables to a food processor and pulse until smooth.
6. Add the parsley and lemon juice and pulse until combined.
7. Serve the dip immediately or refrigerate for later use.

Why It Works

• Roasting the eggplant and red pepper brings out their natural sweetness and smokiness.
• The cumin, salt, and black pepper add flavor and depth to the dip.
• The parsley and lemon juice add freshness and brightness to the dip.