Welcome to What's KP Cooking? Here you can find recipes and cooking tips for healthy, easy to make food.

Login here to comment or Subscribe below to receive new recipes by email.

Member Login

Lost your password?

Not a member yet? Sign Up!

Roasted Eggplant and Red Pepper Dip

September 21, 2011

I was looking for a low-cal appetizer to bring to a friend’s party the other day, when I ran across this recipe online. It’s adapted from a Barefoot Contessa recipe–I say “adapted” because I changed about 5 things :) And it turned out fantastic!!! It was a big hit at the party. And it’s practically guilt-free! All-in-all, a great go-to app recipe.

1 medium Italian eggplant, peeled and diced
2 red bell peppers, seeded and diced
1 medium red onion, diced
4 fresh cloves of garlic, minced
1 teaspoon garlic salt
Freshly ground black pepper, to taste
2 Tablespoons tomato paste
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil, divided
1 Tablespoon water
Pita chips, bread sticks, or crackers, for serving


  • Pre heat oven to 400 degrees F.
  • Place diced veggies and minced garlic in a large bowl.
  • Add 2 Tablespoons olive oil, garlic salt, and pepper. Toss well to coat.
  • Spread veggies out in one layer on a rimmed baking sheet.
  • Roast 30 minutes (or until well-browned and soft). Toss veggies once during roasting.
  • Let vegetables cool slightly, then transfer to a food processor.
  • Pulse vegetables a few times to break them up.
  • Then add tomato paste, water, balsamic, and remaining 1 Tablespoon olive oil.
  • Pulse until well-blended and mostly smooth.
  • Serve at room temperature or store in the fridge for a few days.
Print Friendly

Related Recipes

Tags: , , , ,

Leave a Comment

Spam Protection by WP-SpamFree

User Login