Spicy Greek Eggplant Dip
Prepared from roasted eggplant, red bell pepper, and tomatoes, this flavorful eggplant dip is slightly spicy and garlicky, seasoned with Mediterranean spices, and finished with a squeeze of lemon juice! It makes a great appetizer and can be used as a spread for sandwiches and wraps or as a filling for lasagna!
Ingredients
- 2 medium eggplants
- 1 red bell pepper
- 2 tbsp olive oil
- 1 28-oz can plum tomatoes drained
- 1 small onion diced
- 1 clove of garlic minced
- 1 tsp salt
- 1 tbsp maple syrup
- 1 tbsp lemon juice for serving
- 1 tbsp sriracha
- 1/4 tsp each: ground coriander, cumin, turmeric, cinnamon
- 2 tbsp chopped basil for serving
Instructions
- Preheat oven to
350 °F (175°C). - Slice the eggplant and bell pepper. Start by washing the eggplants and red bell pepper. Pat them dry and cut them into 1-inch (2.5cm) cubes (discard the stem and seeds of the red bell pepper). Transfer them to a large mixing bowl.
- Toss with oil. Add the olive oil and use a wooden spoon to toss the veggies with the oil.
- Arrange on a baking sheet. Line a large baking pan with parchment paper and spread the diced eggplant and red bell pepper on it into a single layer (that’s fine if a few vegetables overlap).
- Roast. Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking. Remove from the oven and allow to cool for about 20 minutes.
- Transfer to a food processor. Transfer the roasted eggplant and red bell pepper to a food processor bowl. Add the tomatoes, diced onion, garlic, salt, maple syrup, lemon juice, sriracha, and spices. Process for 5-7 seconds until roughly pureed. Do not process too long. You want to keep some texture. Taste and adjust the salt and pepper if needed.
- Chill. Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.
- Garnish and enjoy! Top with fresh chopped basil and a drizzle of olive oil before serving. Enjoy with crackers, raw carrots, or sweet potato chips!
- You can store this dip for up to 4 days in the refrigerator.
Notes
Adjust the baking time.
Depending on how large you cut the eggplant, you might have to adjust the baking time. The eggplant is done when it’s completely tender and lightly golden brown on the edges.Start with less salt.
Although I use one teaspoon of salt in the recipe, I suggest starting with only 1/2 teaspoon of salt and adding more to taste, as some brands of canned tomatoes are saltier than others.Nutrition
Serving: 1 serving | Calories: 143 kcal | Carbohydrates: 19.2 g | Protein: 2.9 g | Fat: 7.5 g | Fiber: 6.5 g | Sugar: 12.7 g