Red Pepper and Eggplant Dip Recipe for 1 Point

When I want a satisfying snack, I reach for fresh raw vegetables. They’re packed with nutrients and fiber, which helps keep me full and less likely to reach for higher-calorie treats.

If you eat vegetables often, you likely look for delicious, low-calorie dips to enjoy with them. This roasted red pepper and eggplant dip has become one of my favorites.

The combination of roasted red peppers and eggplant gives the dip a smoky, complex flavor, while garlic and lemon brighten it with a fresh zing. It’s tasty, nutritious, and very low in fat and calories, so you can dip generously without guilt.

This red pepper and eggplant dip is versatile: it pairs beautifully with raw vegetables, pita wedges, crackers, or cheese, and it also makes a great topping for roasted vegetables or grilled meats when you want an extra flavor boost.

Red Pepper and Eggplant Dip Recipe

Calories:
112 kcal

Carbohydrates:
17.4 g

Fat:
5.2 g

Protein:
2.5 g

Prep Time
20 mins

Cook Time
1 hr

Total Time
1 hr 20 mins

Ingredients

Servings:

6
servings

• medium sized eggplant
• 6 large red bell peppers
• 1 small jalapeño pepper (seeded and minced)
• 4–6 garlic cloves (minced)
• 2 tbsp olive oil
• Juice from 1 large lemon (about 3 tbsp)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly spray or brush with oil.
2. Arrange the bell peppers and eggplant on the baking sheet. Roast for about 40 minutes, turning once or twice, until the eggplant is very soft and the peppers are charred.
3. Transfer the roasted vegetables to a large metal bowl or a paper bag and cover to steam until cool enough to handle. Peel the skins from the eggplant and peppers, remove the pepper seeds, and place the softened flesh in a food processor.
4. Add the minced jalapeño, garlic, olive oil, lemon juice, and a pinch of salt and pepper to the processor. Pulse until the mixture is well combined but still has some texture.
5. Transfer the mixture to a large saucepan. Season to taste and simmer over medium heat for 15–20 minutes, reducing the dip to about 2 cups and melding the flavors.
6. Let the dip cool, then refrigerate in a covered container for at least one day before serving to allow the flavors to develop.

Notes

The recipe yields 6 servings.

Serving size: approximately 1/3 cup.

Nutrition

Calories: 112 kcal (6%)

Carbohydrates: 17.4 g (6%)

Protein: 2.5 g (5%)

Fat: 5.2 g (8%)

Saturated Fat: 0.7 g (4%)

Cholesterol: 0 mg

Sodium: 6 mg

Potassium: 467 mg (13%)

Fiber: 4.1 g (17%)

Sugar: 12.1 g (13%)

Calcium: 20 mg (2%)

Iron: 0.9 mg (5%)

Course:
Snack Recipes

Cuisine:
Mediterranean Recipes

Diet:
Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Main Ingredient:
Vegetable Recipes

Category:
Dressing, Sauce, Gravy and Dip Recipes

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