This dip uses all kinds of colorful vegetables: bell peppers, eggplants, tomatoes, jalapeños, and fresh basil. It takes a bit of prep with roasting the vegetables but the hands on work takes about 10 minutes in total. It is a delicious appetizer, it goes great with toast and feta or mozzarella. Enjoy:)
Eggplant & Sun-dried Tomato Dip
Yield 2 1/2 cups
- 2 lbs (900g) Eggplants, smaller ones bake faster (about 3-4 small ones)
- 1.5 lbs (680g) Bell Peppers, any color will do (this is about 3 large ones)
- 1-2 Jalapeños or any other spicy pepper (if you don’t like spicy, leave these out of the recipe)
- 1/4 cup (60g) Sun-dried Tomato Paste*
- 1 tsp Garlic Powder
- 2 tsp Coarse Salt (1 1/2 tsp fine salt)
- 3 tbsp (45g) Olive Oil
- 15 leaves Fresh Basil
*You can finely chop some jarred sun-dried tomatoes as well or you can use red pesto (I usually use this).
Tools: baking tray, large sharp knife, fork, large bowl
- Preheat oven to 400ºF (200ºC) with the fan/ventilator on, or 425ºF (220ºC) without a fan/ventilator. Line a large baking tray with aluminum foil.
- Prick your eggplants with a knife a few times and line on the prepared tray, place your bell peppers as well and your jalapeños.
- You need to roast the vegetables until they are soft and charred, flipping them halfway through their baking time. The jalapeños usually take the least amount of time (about 25-30 minutes) so you will need to pull them out first; the bell peppers take about 45-50 minutes, pull them out next; the eggplant takes about an hour to cook (it needs to be easily penetrated when pricked with a fork/knife).
- Once your vegetables have all been baked and cooled down completely, peel them, and remove the seeds from the peppers.
- There are two ways to make the dip: you can blend it with a food processor/hand blender if you like a smoother consistency or you can finely chop up all of your vegetables with a knife for a chunkier texture. To make in a blender cut your vegetables in large chunks and strain them in a fine mesh sieve for about 10-15 minutes, place all of the ingredients beside the basil and blend until smooth. To make a chunkier version: finely mince the eggplant with a large knife and place in strainer, then do the same with the peppers and place them to strain as well for 10-15 minutes; transfer your vegetables to a large bowl, add the tomato paste, garlic powder, and salt, mix with a fork until well combined. Mix in the olive oil 1 tbsp at a time.
- Once your dip is ready, let it chill for at least 1 hour to allow the flavors to come together, then garnish with freshly chopped basil on top or you can mix it in. This dip can be stored in the fridge in an airtight container for up to 1 week.
This is dip goes really well with chopped olives, nuts (I like to use walnuts), and fresh herbs. You can serve it on crostini with feta cheese or fresh mozzarella.
Courses Breakfast, Brunch, Lunch, Dinner
Serving Size 2 tbsp
Amount Per Serving
% Daily Value
Total Fat 3.1 g
Saturated Fat 0.5 g
Unsaturated Fat 1.7 g
Sodium 130 mg
Total Carbohydrates 5.1 g
Dietary Fiber 1.7 g
Sugars 3.2 g
Protein 0.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.