Eggplant and Roasted Red Pepper Dip (gluten-free and vegan)

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Eggplant and Roasted Red Pepper Dip (vegan, gluten-free)

As I mentioned in my last post, for my Creamy Dairy-Free Spinach Dip, I have really been enjoying cooking and baking without dairy. In addition to cooking without processed foods and gluten, it has been a fun and rewarding challenge. However, it is definitely one thing to just be cooking at home for myself and my hubby, but coming up with some fun and unique snacks to share with other people that can eat both gluten and dairy, can be a bit harder. I never ever want someone that is eating my food to feel like they are eating a weirdo diet food or some sort of concoction that only someone that hasn’t had gluten in over 7 years, would love.

When coming up with snack ideas for our little Super Bowl get together, I wanted something everyone could love that was light but still satisfying and with my dips I really wanted to challenge myself to create creamy but without the dairy. In the past, I definitely would have enjoyed some of the healthy snacks that others or likely myself made, but then, of course, indulging a bit in the inevitable cheese that would be there in some capacity. Using the excuse of a holiday or special occasion to eat more cheese than normal sounds all well and good, until you have a terrible cheese-induced tummy-ache later because you have all but cut out dairy in your every day life.

So I came across a version of this recipe on my Pinterest travels and it looked super creamy and delicious, I decided to add in the roasted red peppers because they pack some incredible flavors that I thought would pair very well with the eggplant! The original recipe was just the eggplant and it had a bit more olive oil, the photo I saw with the recipe made it look so insanely creamy, I couldn’t believe there wasn’t any dairy in it. So after making this my way, I am actually looking forward to trying this dip again, the original way, to see which I prefer.

This dip is smooth and creamy and has a bright, almost tart flavor from the roasted red pepper. I really love how the peppery spice from the oregano works with all of the different elements. Feel free to play around with different spices and/or herbs to get this to the flavors you love. The original recipe called for thyme, you could also add in some red pepper flakes or other spices that you love.

I served this dip with a bunch of fresh raw veggies like baby carrots, celery, radishes, bell peppers, etc as well as some crackers. This dip would also make a great spread to put on sandwiches, eggs, even on top of a salad, pasta, etc.

Eggplant and Roasted Red Pepper Dip (vegan, gluten-free)

[print_this]Eggplant and Roasted Red Pepper Dip (gluten-free and vegan)
Adapted from Body+Soul Magazine, July/August 2010
Serves 10

3 medium eggplant (about 4 pounds), halved the long way
4 cloves garlic, peeled and very thinly sliced lengthwise
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Kosher salt
1 cup roasted red peppers, roughly chopped (roast the peppers yourself or jarred will work too)
1 tablespoon fresh oregano (roughly chopped)
2 tablespoons fresh lemon juice
Freshly ground pepper

Preheat the oven to 400º F. Arrange the eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic . Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.

Scoop the flesh of the eggplant into a food processor. Add roasted red peppers, oregano, 1 tablespoon oil, and lemon juice. Puree until smooth. Pulse to combine with salt and pepper, to taste. Will keep refrigerated up to 3 days. Serve with crackers, fresh vegetables or crostini.


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14 Responses

  1. “I never ever want someone that is eating my food to feel like they are eating a weirdo diet food or some sort of concoction that only someone that hasn’t had gluten in over 7 years, would love.” I’m totally there with you! When I’m asked to bring something to an event I always try to think of the most outrageous things to bring with me so when people ask me about it, I can talk about my approach to health, food, and my blog! They’re always blown away that what I’ve made tastes SO good and it’s actually good for them! mwahaha!

  2. This looks really yummy and easy too. I feel like I’m in a rut, bringing the same ol’ things to parties etc so I’d like to give this a try. Thanks!

    • tastyyummies says:

      Thanks Nana! I hear ya, I get in those ruts sometimes, too. Always nice to find a burst of inspiration somewhere else, then get back into the kitchen with a new breath of fresh air to get you creating!

  3. THIS LOOKS AWESOME! I love eggplant! I stopped making it though (long story) but I think I need to start AGAIN!

  4. ingrid says:

    Made it, loved it, will do again!

  5. Jewels says:

    I have gone vegan for Lent. I am invited to a Bagna Cauda dinner tomorrow night which I cannot eat…but didn’t want to miss out on spending time with friends. So I made this dip to go with the veggies & bread they will offer! Fortunately I had canned a batch of roasted red peppers in lemon sauce last harvest season. So I had the perfect zippy combination to go with the eggplant! It’s a winner. I also think it would be great as a pizza sauce, too! I’ll definitely be making this dish lent or not! Delish!

  6. Adriana says:

    This is a popular dish in the Balkans. In Serbia it is called ajvar, I made some myself and it was awesome. I bet the fresh oregano gives it an amazing flavour. Will keep this in mind next time I make it. Great photographs!

  7. […] to make something nice and yummy that everyone could enjoy.  That’s when I came across Tasty Yummies Eggplant and Roasted Red Pepper Dip.  And who doesn’t love a good dip?  So I whipped this […]

  8. […] Eggplant and Roasted Red Pepper Dip from Tasty Yummies […]

  9. Janis Johnson says:

    Can I freeze it

  10. sara says:

    Actually, this is a typical food from the Balkans (Bosnia, Croatia, Serbia). It is called Ajvar. Typically September is pepper season and everybody will buy tons of peppers from the market and roast them at home. Sometimes it’s a social activity, hanging out with friends and family while roasting peppers and eggplants.

  11. Donna says:

    I’m really enjoying your blog… its been incredibly helpful. My son has 30 food allergies which makes it very difficult to prepare a meal and snacks. I have found a lot of inspiration and recipes in searching your blog. Keep up the great work!!!

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