Eggplant and Red Bell Pepper Dip

Eggplant and red bell pepper dip from Vegan: The Cookbook
Share
Eggplant and red bell pepper dip
Eggplant and red bell pepper dip

Croatia

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves 4

Ingredients

• 2¼ pounds (1 kg) red bell peppers

• 3 eggplants (aubergines)

• juice of 1 lemon

• 2 cloves garlic, crushed

• 1 teaspoon smoked paprika

• 1 teaspoon cayenne pepper

• 4 tablespoons extra-virgin olive oil

• salt and freshly ground black pepper

• bread or warmed naan, to serve

Method

Preheat the oven to 425°F/220°C/Gas Mark 7. Line a baking sheet with parchment paper. 

Arrange the red bell peppers and eggplants on the prepared baking sheet. Roast for 30 minutes, until they are tender and the skins are dark brown. 

Transfer the peppers and eggplants to a large bowl, cover with plastic wrap (clingfilm), and set aside to cool. Remove and discard the eggplant skins and also the red bell peppers skins and seeds.

Using a food processor or high-speed blender, blend the eggplant and bell peppers until smooth. Using a low-speed setting, slowly add the lemon juice, then blend in the garlic, smoked paprika, cayenne pepper, and olive oil. Process until well combined. Season to taste with salt and freshly ground black pepper, then transfer to a bowl and serve with fresh bread or warm naan.

BUY VEGAN: THE COOKBOOK

"Jean-Christian has long been a pioneer and visionary leader in the plant-based world. Vegan: The Cookbook brings to life the depth of experience, creativity and global approach that has defined his work over the last several years. I am glad to see these wonderful recipes shared with a world that has a growing interest in healthier, sustainable cuisine."—Chef Matthew Kenney

"There are more than half a million vegans in the UK, according to the Vegan Society. That's a whopping three and half times the number from 10 years ago. Veganism used to be considered a quirky, left-of-centre lifestyle choice; in 2017 it goes mainstream... [Vegan: The Cookbook] promises to be the definitive guide to vegan cooking."—The Independent

"The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."— Vegan Magazine

"A tour de force of vegan cuisine inspired by the culinary traditions from every corner of the globe."—theKitchn.com