I’m a dip lover, guacamole, onion dip, hummus, 7-layer dip, you name it. They make a great appetizer, and if you are like me, you end up eating the whole bowl for dinner.
This greek-style eggplant dip is spicy in two ways: it’s hot thanks to the sriracha and spicy thanks to the inclusion of cinnamon, turmeric, coriander and cumin.
I recently bought a roasted eggplant dip at the store and while it was super tasty, it was also super oily, I’m still wondering why they put so much oil in it. I made my mission to recreate a healthier and tastier version that would be easy and quick to make.
This recipe is really simple, ready in 30 minutes, it requires only 6 ingredients (if you don’t count the spices) and is pretty low-calories.
You start by chopping the eggplant and red bell pepper and roast them in the oven for about 25 minutes.
Once your eggplants and red bell peppers are ready, you just add them to your blender with the tomatoes, onion and spices. Process for a few seconds until most of the vegetables are roughly chopped and your are done! I like to keep some texture and small pieces of eggplant, but you can process it longer if you prefer.
If you like all things hot and spicy, you will love this recipe, it’s packed with flavor and just the smell of this eggplant dip will make you travel. Let me know if you try it!
- 2 medium eggplants
- 1 red bell pepper
- 1 28-oz can plum tomatoes, drained
- 2 tbsp olive oil
- 1 small onion
- 1 tsp salt
- 1 tbsp maple syrup
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp cinnamon
- 1 tsp sriracha (or hot sauce)
- Preheat oven to 350°F.
- Wash the eggplant and red bell pepper and cut them into 1-inch cubes.
- In a large bowl, combine the chopped eggplant and red bell pepper with the oil.
- Toss the vegetable until they are well coated with the oil.
- Line a large baking pan with parchment paper and spread the vegetables evenly.
- Roast for 25-30 minutes in the preheated oven, stirring every 10 minutes.
- Add the eggplant, red bell pepper, tomatoes, onion, salt, maple syrup, sriracha and spices to the bowl of your food processor. Process for 5-10 secondes until roughly mixed, you want to keep some texture.
- Transfer to a large bowl and chill in the fridge for at least one hour before serving.
- Top with fresh parsley, chopped avocado, etc.