Smoky, slightly sweet, and beautifully smooth, this roasted eggplant and red pepper dip is perfect for spreading on toast, serving with crackers, and – surprisingly or not – dolloping alongside roast meats.

Think of it as a baba ganoush twist: all the smoky umami of the roasted eggplant, elevated by the sweet depth of roasted red peppers, blended with mayo, and olive oil.

The eggplant is cooked until collapsing and the bell pepper is blistered and charred all over. When you think they’re done, cook them some more. As you lift them by their stem caps, they should hang like deflated hot-air balloons.

And that’s how this dip starts: from burnt vegetables that rise from the ashes to become something much greater than their parts.

First Things First

This smoky dip is one of my little kitchen weapons. As someone who loves snacking and is always hosting, a quick, healthy-ish dip that’s vegetarian and gluten-free feels like having a party trick up my sleeve.

Because most of its flavor comes from the charred vegetables, it doesn’t need much more than a little mayo and some salt and pepper. The smokiness of the eggplant and red pepper pairs beautifully with the creaminess of the mayo. Keeping things simple allows those flavors to shine.

You can broil your vegetables in the oven until they are charred all over and collapsing onto themselves. Of course, you can also use a grill, and if you have a gas stove, you can cook your eggplant and red pepper directly over medium heat.

If you go that route, be careful and use tongs to rotate the vegetables as they char. Keep your eye on them at all times and you’ll be fine. Your stovetop will likely end up scattered with ashes here and there, but it’s a quick cleanup.

Once the eggplant is tender and charred, the next essential step is drainage. Transfer the roasted, deflated eggplant to a fine-mesh strainer set over a bowl to drain off excess liquid.

Don’t skip this step: dip made with drained eggplant flesh has a creamier texture than dip made with undrained flesh. It may take up to an hour for the eggplant to drain completely, but I usually let it sit for 20 to 30 minutes.

Finally, stir the ingredients together. Slice the roasted bell peppers and finely chop the onion; feel free to add some minced garlic.

Doing it by hand instead of using a food processor produces a slightly chunky dip with a lovely texture, and it’s my preferred method — not to mention fewer dishes to clean! Stir in the mayo and season with salt and pepper to taste.

Choosing the Best Eggplant

As with most vegetables, the eggplants you buy at a farmers’ market are usually quite fresh, but the ones you get from the supermarket are likely to have experienced a longer interval between harvest and the move into the store’s shelves.

When buying eggplant, look at the little green cap: the brighter the green, the fresher the eggplant.

Examine the skin: it should be glossy, taut, and completely smooth.

Squeeze the eggplant gently: it must not feel spongy; it should spring back firmly from your touch. When held in the hand, it must feel light; if it is heavy in the hand it could be weighed down by too many seeds. It should be slightly firm but not hard.

Eggplant yields a creamy and sweet flesh when baked whole, but tends to be a little less sweet, and even bitter sometimes, when cut into chunks and sautéed. In that case, you might want to first purge the eggplant of bitter juices by salting the chunks ahead of time and allowing any bitter juices to drain away (pat the slices dry before cooking).

Tips for the Best Roasted Eggplant and Red Pepper Dip

Roast evenly: Make sure vegetables are tender and completely charred all over for the smoky flavor. When you think they’re done, let them cook a little bit longer.
Tahini optional: For a bitter note, add tahini, but it’s deliciously mild without it.
Make ahead: The dip keeps in an airtight container in the fridge for up to 4 days.
Experiment: Try adding minced garlic, a pinch of cumin, and smoked paprika for extra depth.

FAQ

Q: Can I make this roasted eggplant and red pepper dip without a grill?
A: Absolutely! You can broil the vegetables in the oven until fully charred and collapsing, or cook them directly over a gas burner. The goal is deep blistering and blackened skin – that’s where the smoky flavor develops.

Q: How long does the dip last?
A: Stored in an airtight container in the fridge, it lasts up to 4 days.

Q: Why do I need to drain the eggplant before mixing the dip?
A: Eggplant holds a surprising amount of water after roasting. If you skip draining, the dip can turn loose and watery. Letting the roasted flesh sit in a fine-mesh strainer for 20-30 minutes removes excess liquid and concentrates the smoky flavor, giving you a thicker, creamier texture.

If you make this Roasted Eggplant and Red Pepper Dip please be sure to leave a comment! I’d love to hear from you and I love responding to every comment.

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Roasted Eggplant and Red Pepper Dip

Servings

4-6

servings

Prep time

minutes

Baking Time

minutes

Ingredients

1 medium eggplant
1 medium red bell pepper
½ medium red onion, finely chopped
2 tbsp mayonnaise
Salt and black pepper
Olive oil, optional, for garnish
toasted baguetter, for serving.

Directions

If using a grill or stovetop: Preheat the grill to medium heat. Place the eggplant and bell pepper directly over the heat. Cook, turning occasionally with tongs, until fully tender and well charred on all sides, 25-30 minutes, depending on size and heat intensity.
Broiler: Adjust the oven rack to about 6 inches from the broiler and preheat to high. Place the eggplant and bell pepper on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 25-35 minutes. Check at 20 minutes to prevent overcooking.
Transfer the charred eggplant to a fine-mesh strainer set over a bowl to drain excess liquid. Let it sit for 20-30 minutes. Discard the liquid.
Scoop out the eggplant flesh with a spoon, removing any large pieces of tough skin or excessively charred bits. Place the flesh in a medium bowl and roughly break into chunks with a fork.
Finely slice the roasted bell pepper. Place the chopped onion in a fine sieve and briefly run under cold water to mellow the pungency.
Add the sliced bell pepper and onion to the bowl with the eggplant. Stir in the mayonnaise and mix with a fork until the ingredients form a rough, creamy paste. Add more mayo if desired. Season with salt and black pepper to taste.
Transfer to a serving bowl and drizzle with olive oil. Serve with toasted baguette.

Roasted Eggplant and Red Pepper Dip

Think of it as a baba ganoush twist: all the smoky umami of the roasted eggplant, elevated by the sweet depth of roasted red peppers, blended with mayo, and olive oil.