Roasted Eggplant Red Pepper Dip


It’s been a while friends! Well— actually only a little over a week— but it feels like a while, that’s for sure.

I spontaneously took most of the past week off of blog-related things since it was my BIRTHDAY on Friday (28 whoop whoop!) and I spent the weekend relaxing with my husband and friends.

Sometimes a weekend recharge is exactly what you need, especially when birthdays are involved.



I’m coming back at you today with a seriously SIMPLE but utterly delicious dip that I honestly make ALL the time at my house. Ohhh and it’s, like, seriously healthy too.

The star: this Roasted Eggplant Red Pepper Dip.

It’s inspired by and very closely adapted from Ina Garten’s original recipe, so I’m taking absolutely NO credit for this one, but it is just too good not to share. Basically you just roast up an eggplant, a red pepper, and some red onion, then blend it all together with some olive oil, garlic, basil, salt, and pepper. Viola! One of the most delicious healthy dips you will EVER put in your mouth!



I make this dip all the time for picnics, appetizers, or just to snack on throughout the week between meals. It’s absolutely sensational with grilled bread or pita, but is just as delicious with crisp veggies or as a spread on sandwiches. Seriously, the sky is the limit with this stuff!

Well, I’m going to keep this short and sweet today because it’s a busy week (last week of school over here!!), but I promise I have another tasty, healthy DRINK coming your way in just a few days. Be sure to check back in, join my email list (sign up right under my photo on the sidebar),  or follow me on Instagram for the updates!

Talk soon 🙂


Roasted Eggplant Red Pepper Dip

Serves 6-8
Prep time 10 minutes
Cook time 3 minutes
Total time 13 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer


  • 1 Medium eggplant, chopped into 1 1/2'' chunks
  • 1 red pepper, chopped into 1 1/2'' chunks
  • 1 Small red onion, chopped into 1 1/2'' chunks
  • 3 tablespoons extra virgin olive oil, divided
  • salt and pepper, to taste
  • 2 cloves garlic
  • handful of fresh basil


*very slightly adapted from Ina Garten's Roasted Eggplant Spread recipe


Step 1
Preheat oven to 400 degrees F. Toss chopped eggplant, red pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread over a baking sheet and roast for 30-40 minutes, or until very tender and turning brown.
Step 2
Place roasted veggies into a food processor or high speed blender with basil, garlic, and 2 more tbsp of olive oil. Add another pinch of salt and pepper, if desired. Puree until smooth. Serve with grilled bread, pita, and/or veggies!

Roasted Eggplant Red Pepper Dip || pumpkin + peanut butter


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


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