Description
This classic barefoot contessa roasted eggplant dip brings Mediterranean flavors to appetizer tables. Guests will discover smooth eggplant blended with garlic, tahini, and lemon for a creamy, irresistible starter that pairs perfectly with warm pita.
Ingredients
Scale
- 1 aubergine (medium, peeled)
- 2 red bell peppers (deseeded)
- 1 red onion (peeled)
- 2 garlic cloves (minced)
- 3 tbsps (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) tomato purée
- 1 ½ tsps (7.5 ml) kosher salt
- ½ tsp (2.5 ml) freshly ground black pepper
Instructions
- Oven Preparation: Position the rack centrally and heat the oven to 200°C (fan 180°C) / 400°F / Gas Mark 6 for optimal roasting conditions.
- Vegetable Preparation: Dice aubergine, peppers, and onion into uniform 2.5-centimeter cubes to ensure consistent cooking and texture.
- Seasoning and Coating: Blend chopped vegetables in a large bowl with minced garlic, extra virgin olive oil, kosher salt, and black pepper, ensuring thorough coverage and flavor infusion.
- Roasting Setup: Spread the seasoned vegetable mixture on a rimmed baking sheet in a single layer to promote caramelization and prevent steaming.
- Roasting Process: Bake for 45 minutes, rotating the sheet midway to achieve golden-brown coloration and tender consistency, allowing vegetables to develop deep, rich flavors.
- Cooling and Processing: Rest roasted vegetables for 5-7 minutes, then transfer to a food processor with tomato purée, pulsing 3-4 times to create a rustic, textured dip with visible vegetable pieces.
- Final Seasoning: Taste and adjust salt and pepper to balance the flavor profile, ensuring a harmonious blend of roasted vegetable essences.
- Serving: Present the dip warm or at room temperature alongside crusty bread or crisp vegetable crudités for an elegant appetizer or accompaniment.
Notes
- Optimize Roasting: Use a large, rimmed baking sheet to prevent overcrowding and ensure vegetables caramelize instead of steam.
- Temperature Precision: Maintain consistent oven temperature for even roasting and golden-brown color development.
- Texture Control: Pulse food processor carefully to preserve rustic vegetable chunks and avoid over-blending.
- Flavor Enhancement: Let roasted vegetables rest briefly to concentrate and intensify their natural sweetness before processing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 190
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg