Spicy Aubergine Eggplant and Red Pepper Tapenade Dip

Smoky, spicy, and irresistibly flavorful, this Spicy Aubergine Eggplant and Red Pepper Tapenade Dip is the perfect addition to your appetizer spread. Roasted aubergines (eggplants) and red bell peppers are blended with garlic, olive oil, and a medley of spices, including cumin, paprika, and red chili flakes, to create a lusciously creamy dip with a hint of heat. Fresh lemon juice adds zesty brightness, while a finishing touch of fresh parsley elevates its vibrant flavor. Serve this gourmet dip warm or at room temperature alongside crusty bread, crackers, or crisp vegetables for dipping. Packed with smoky depth and Mediterranean-inspired flair, this easy, versatile recipe is a must-try for gatherings, snacks, or any occasion that calls for bold, healthy, plant-based flavors.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 large aubergines (eggplants)
• 2 large red bell peppers
• 3 tablespoons olive oil
• 3 medium garlic cloves
• 1 teaspoon red chili flakes
• 1 teaspoon paprika
• 0.5 teaspoon cumin powder
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Prick the aubergines (eggplants) a few times with a fork to allow steam to escape during roasting.

Step 3

Place the aubergines and red bell peppers on the baking sheet. Roast them for 25-30 minutes, turning halfway through, until the aubergines are soft and the pepper skins are charred and blistered.

Step 4

Remove the roasted vegetables from the oven. Place the hot peppers into a bowl and cover with plastic wrap for 10 minutes to steam. This makes peeling the charred skin easier.

Step 5

While waiting, slice the roasted aubergines in half and scoop out the flesh into a food processor or blender. Discard the skins.

Step 6

Peel the charred skin off the red peppers, remove the seeds, and add the roasted peppers to the food processor with the aubergine flesh.

Step 7

Add the garlic, olive oil, red chili flakes, paprika, cumin powder, lemon juice, salt, and black pepper to the food processor.

Step 8

Blend the mixture in short pulses until smooth but still slightly textured. Taste and adjust seasoning if needed.

Step 9

Transfer the tapenade to a serving bowl and sprinkle with freshly chopped parsley.

Step 10

Serve warm or at room temperature with crusty bread, crackers, or vegetables for dipping.

Nutrition Facts

Serving size	(1457.5g)

Amount per serving	% Daily Value*
Calories	785.1

Total Fat 45.8g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1224.4mg	0%
Total Carbohydrate 90.5g	0%
Dietary Fiber 40.0g	0%
Total Sugars 48.9g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 164.9mg	0%
Iron 6.2mg	0%
Potassium 3297.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 7.5%

Carbs: 43.3%