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+ servings
Roasted red pepper dip with pitta

Roasted Pepper and Aubergine Dip- The Best Mediterranean Dip Recipe

Chloe from Forkful of Plants
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 8
The love child of muhammara and baba ganoush, this mediterannean dip is sweet, creamy, garlicky, smoky and a little bit nutty. Perfect enjoyed with warm grilled pitta and hungry friends.
4 from 1 vote

Ingredients
  

  • 4 red bell peppers
  • 1 aubergine
  • 1 tbsp olive oil
  • 1 cup almond flour
  • 1 tbsp maple syrup
  • 2 cloves garlic peeled
  • 2 tsp lemon juice
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp smoked paprika

Instructions
 

  • Preheat the oven to 200°c/ fan 180°c/ gas mark 5.
  • Cut the aubergine lengthways, brush with olive oil, and place cut face down on an oven tray. Brush the red bell peppers with the remaining oil and place on the tray next to the aubergine. Roast for 30 minutes until the skins are charred, turning the peppers halfway through.
  • Remove from oven when charred. Place the aubergine to one side, and put the peppers in a bowl. Cover the bowl for 5 minutes to slightly steam the peppers. This will help with removing the skins.
  • When cool enough to touch, remove the peppers from the bowl and peel them. Remove the skin, stalks and seeds- this should be very easy to do after steaming them.
  • Place the peppers in a food processor along with the almond flour, maple syrup, garlic, lemon juice, cumin, salt and smoked paprika. Blend until smooth.
  • Use a spoon to scoop the flesh from the aubergine. If you would like to, push it through a seive to remove some of the liquid. Otherwise, add straight to the food processor and pulse until just combined. Transfer to a bowl and serve with warm grilled pitta.
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