Name: Smoky Roasted Eggplant Red Pepper Dip with Walnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium Eggplant (choose firm, glossy); 1 small/medium Bell Pepper (any color, red preferred); 2 cloves Garlic (fresh); 1 medium Onion (sweet onion like Vidalia); 1 Tbsp Walnut (minced/finely chopped or pecan); 1 Tbsp Tahini (or sunflower seed butter/Greek yogurt); 1 Tbsp Soy Sauce (or tamari/coconut aminos for gluten-free); 2 Tbsp Tomato Paste; ½ tsp Nutmeg; ½ tsp Sweet Smoked Paprika Powder

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If you’re looking for a vibrant and flavorful dip that can elevate your appetizers or serve as a delicious spread, look no further than this Smoky Roasted Eggplant Red Pepper Dip with Walnuts. It combines the rich, creamy texture of eggplant with the sweetness of roasted red peppers, adding in a touch of nuttiness from walnuts and a hint of smokiness that will make your taste buds sing. Perfect for gatherings or quiet evenings at home, this dip is not only easy to prepare but also packed with nutrients. Let’s dive in and discover how to make this delightful creation!

Why This Recipe Works

This Smoky Roasted Eggplant Red Pepper Dip with Walnuts is a winner for several reasons:

– **Depth of Flavor**: Roasting the eggplant and peppers brings out their natural sweetness and adds a deliciously smoky flavor that is hard to resist.
– **Creamy Texture**: The combination of roasted vegetables and tahini creates a luxuriously creamy dip without the need for dairy.
– **Nutty Crunch**: Chopped walnuts add a satisfying crunch and a rich, nutty flavor that complements the other ingredients beautifully.
– **Versatile**: Serve it with pita chips, fresh veggies, or spread it on sandwiches for a tasty twist.

Ingredient Notes

To create this delightful dip, gather the following ingredients:

2 Eggplant (medium): Choose firm, glossy eggplants for the best flavor.
1 Bell Pepper (red, yellow, green) small/medium: Any color will work, but red adds a nice sweetness.
2 cloves Garlic: Fresh garlic will infuse the dip with aromatic flavor.
1 Onion (medium): A sweet onion like Vidalia will enhance the overall taste.
1 Tbsp Walnut (minced/finely chopped) or pecan: Adds texture and a nutty flavor.
1 Tbsp Tahini: A creamy sesame paste that adds depth; substitutes include sunflower seed butter or Greek yogurt.
1 Tbsp Soy Sauce: Adds umami; for gluten-free, use tamari or coconut aminos.
2 Tbsp Tomato Paste: Provides a rich tomato flavor and helps bind the dip.
½ tsp Nutmeg: A pinch for warmth and depth of flavor.
½ tsp Sweet Smoked Paprika Powder: Delivers a lovely smokiness.
Salt & Pepper to taste: Start with ½ tsp each, then adjust as needed.

Essential Tools for Success

Gather the following tools to make the preparation process smooth and efficient:

Roasting Pan or Baking Sheet: For roasting the eggplant and bell pepper.
Food Processor or Blender: To blend the ingredients into a creamy dip.
Knife and Cutting Board: For chopping vegetables and nuts.
Spatula: For mixing and scraping the sides of the food processor.

Build Smoky Roasted Eggplant Red Pepper Dip with Walnuts Step by Step

Step 1: Prepare the Vegetables

Begin by preheating your oven to 400°F (200°C). While the oven is heating, wash and dry the eggplants and bell pepper. Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern, taking care not to cut through the skin. This will help them cook evenly. Cut the bell pepper in half, removing the seeds and stem.

Step 2: Roast the Vegetables

Place the eggplant halves and bell pepper cut-side down on a roasting pan or baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-35 minutes, or until the eggplant is tender and the skin of the bell pepper is charred.

Step 3: Sauté the Aromatics

While the vegetables are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant. Set aside to cool slightly.

Step 4: Blend the Dip

Once the vegetables are roasted, remove them from the oven and let them cool for a few minutes. Scoop the flesh of the eggplant and the roasted bell pepper into the food processor. Add the sautéed onion and garlic, tahini, soy sauce, tomato paste, nutmeg, and smoked paprika. Blend until smooth and creamy.

Step 5: Adjust Seasoning

Taste the dip and adjust the seasoning with salt and pepper as desired. If you prefer a thinner consistency, you can add a splash of water or olive oil and blend again.

Step 6: Add the Walnuts

Transfer the dip to a serving bowl and fold in the finely chopped walnuts, reserving a few for garnish. This adds the perfect crunch to each bite!

Step 7: Serve and Enjoy

Garnish the dip with additional walnuts and a drizzle of olive oil if desired. Serve with pita chips, fresh veggies, or crusty bread for dipping. Enjoy the smoky, creamy goodness!

Fresh Seasonal Changes

This recipe is incredibly versatile and can be altered based on seasonal ingredients. Here are some suggestions:

In the spring, add in fresh herbs like parsley or dill for a burst of freshness.
During summer, incorporate grilled zucchini or squash for a different flavor profile.
In the fall, try adding roasted pumpkin or butternut squash for a seasonal twist.
Winter months can benefit from adding spices like cumin or coriander for warmth.

Notes from the Test Kitchen

To achieve the best flavor, it is crucial to roast the vegetables until they are nicely charred. This enhances the smokiness of the dip. Additionally, feel free to experiment with the ratios of garlic and onion to suit your taste preferences.

If you want a spicier dip, add a pinch of cayenne pepper or some chopped jalapeños.
Make sure to taste and adjust seasonings after blending, as roasting can intensify flavors.
Let the dip chill for at least an hour before serving to allow the flavors to meld.

Leftovers & Meal Prep

This Smoky Roasted Eggplant Red Pepper Dip with Walnuts is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months. Just make sure to thaw it in the refrigerator before serving.

To add variety, use the dip as a spread in sandwiches or wraps.
Mix it into pasta for a creamy, flavorful sauce.
Use it as a topping for baked potatoes or roasted vegetables.

Quick Q&A

Can I make this dip ahead of time?

Absolutely! In fact, it tastes even better after sitting for a few hours or overnight in the fridge as the flavors develop.

Is this dip vegan?

Yes, this Smoky Roasted Eggplant Red Pepper Dip with Walnuts is completely vegan, making it suitable for a variety of dietary preferences.

Can I substitute the tahini?

Yes! You can use sunflower seed butter or Greek yogurt if you need a substitute for tahini.

What can I serve this dip with?

This dip pairs wonderfully with pita chips, fresh vegetables like carrots and cucumbers, or even as a spread on sandwiches and wraps.

Time to Try It

Now that you have the recipe, it’s time to roll up your sleeves and get cooking! This Smoky Roasted Eggplant Red Pepper Dip with Walnuts is not only delicious but also a healthy option for any occasion. Whether you’re hosting a party or just looking for a tasty snack, this dip is sure to impress. Gather your ingredients, follow the steps, and savor each smoky, creamy bite. Happy dipping!