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Smoky Roasted Eggplant Dip with Bell Pepper and Walnut
[Vegan]

EB By: Emese Maczko and Nandor Barta

Author Bio

Emese and Nandor are the bloggers behind the vegan and gluten-free food blog called My... Read More

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Smoky Roasted Eggplant Dip with Bell Pepper and Walnut

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Smoky Roasted Eggplant Dip with Bell Pepper and Walnut [Vegan]

Dairy Free

Vegan

If you love either baba ganoush or muhammara, you’ll love this recipe. It has roasted eggplants and bell peppers with ground walnuts. It is a delicious combination of two popular dips around the world, but still unique in its own right. It is a rich, flavorful, and especially delicious spread... Read More

Ingredients You Need for Smoky Roasted Eggplant Dip with Bell Pepper and Walnut [Vegan]

2 eggplants / Aubergine (medium)
1 bell pepper (red, yellow, green)small/medium
2-3 cloves garlic
1 onion (medium)
1 tablespoon walnuts (minced/finely chopped) or pecans
1/2 tablespoon tahini
1 tablespoon soy sauce or tamari for gluten-free
2 tablespoon tomato paste
1/4 teaspoon nutmeg
1/2 teaspoon sweet smoked paprika powder
Salt & pepper to taste start with 1/2 teaspoon each then adjust to your liking

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How to Prepare Smoky Roasted Eggplant Dip with Bell Pepper and Walnut [Vegan]

Wash and cut eggplants in half. I usually cut the stem off, but no worries if you leave them on.
Wash the bell pepper. No need to cut it, as we will roast them in whole.
Peel and chop onion and garlic.
If you don't have walnut or pecan meal, then use a food processor and mince whole/chopped nuts until they are the right meal consistency.
Pre-heat oven to 350°F
Drizzle a parchment paper with olive oil and place the half eggplants upside down so their peel
is up. (If you use a non-stick baking sheet, you can roast oil-free.) And add the whole bell pepper.
Roast the veggies in the oven for approx. 30-40 minutes. You know the eggplants are ready if their peel is wrinkled. The bell pepper might get some blackish color here and there, but that is completely all right.
When the veggies are ready, let them cool at least for a bit so you can touch them and peel them. (See notes on how to peel them easily step by step.)
While the vegetables are roasting, take a frying pan and heat to medium. Add oil and sautee the chopped onion and garlic in a frying pan on medium heat for 1-2 minutes. (If you do oil-free, sautee with water or veggie broth). Add minced walnuts, tahini, soy sauce, and all seasoning and stir to combine. Cook for another 1-2 minutes.
Blend the dip until creamy.
Add the roasted eggplant and bell pepper, and the cooked spicy onion-garlic base in a tall but thin container and puree them thoroughly with an immersion blender.
Ready to dip in it or spread them on your toast. Enjoy!

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