How to Make Eggplant And Red Pepper Bake (Step-by-Step)

Updated
2 min read

Eggplant and red pepper bake –Looking for a delicious and easy appetizer to kick off your next gathering? Look no further than this Easy Roasted Red Pepper Matbucha Dip with Eggplant! This flavorful dip brings together the vibrant taste of roasted red peppers and the earthiness of eggplant, creating a perfect blend that will have everyone coming back for more. Let’s get cooking!

Ingredients

Before we dive into the instructions, here are the ingredients you’ll need to whip up this mouthwatering dip:

Ingredients for Easy Roasted Red Pepper Matbucha Dip with Eggplant

  • 2 large eggplants
  • 2 red bell peppers
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Fresh parsley, for garnish

Instructions

Now that we have all our ingredients ready, let’s get started on making this delicious dip!

  1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle 2 tablespoons of olive oil over the eggplants and season with salt and pepper. Roast them in the oven for about 30-40 minutes, or until they are tender and golden.
  2. Roast the Peppers: While the eggplants are roasting, place the red bell peppers on another baking sheet and drizzle with 1 tablespoon of olive oil. Roast them for about 25 minutes, until the skins are blackened and blistered. Once done, place them in a bowl and cover with plastic wrap for 10 minutes. This will make peeling easier.
  3. Prepare the Ingredients: After the eggplants have cooled slightly, scoop the flesh out of the skins and transfer it to a food processor. Peel the skins off the roasted red peppers and remove the seeds. Add the peppers to the food processor as well.
  4. Blend It Up: Add the remaining olive oil, paprika, cumin, minced garlic, and lemon juice to the food processor. Pulse until the mixture is smooth yet slightly chunky, adjusting seasoning with more salt and pepper if desired.
  5. Serve: Transfer the dip to a serving bowl and sprinkle fresh parsley on top for garnish. Serve it with pita chips, fresh veggies, or your favorite crackers for a delightful snack!

This Easy Roasted Red Pepper Matbucha Dip with Eggplant is sure to be a hit at your next event. Enjoy the incredible flavors and the compliments that will come your way!