You can get so much flavor from just a few, fresh ingredients in this chunky dip–no blending required.
Each year, our favorite new discoveries over Yom Tov become next year’s new BCP recipes.
And last year, after I made all the classic BCP favorite Pesach dips (as in Sweet Romanian Eggplant Dip, Creamy Avocado, Crushed Tomatoes, and Mock Techina and even more…I made every single one), I walked into my kitchen and found my husband cooking up a storm.
Some appetizers or main dishes would have been nice…but he was making MORE DIPS!
This Roasted Eggplant Pepper Dip was one of them. It was so good, he’s forgiven (another great one was a Matboucha which we’re saving for next year iyH).
It’s different than the Sweet Romanian Dip because it’s chunky instead of smooth (no need to take out the food processor), and the flavors are more savory. Plus, I find that once the veggies are charred on the stovetop and chopped, the rest are just mix-in-the-bowl.
You can totally halve the recipe…it makes a lot (but it’ll stay for both halves in the fridge if you do make the whole thing).
Roasted Eggplant Pepper Dip
Ingredients
- 2 eggplants
- 2 red peppers
- 4-5 garlic cloves, chopped
- juice from ½ lemon
- handful of cilantro, chopped
- salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Cover the eggplants and peppers with foil and place on the stove to roast for approximately 15 minutes, turning every few minutes to cook every side.
- Remove vegetables to a plate, remove from foil and let sit to allow the juices to run out.
- Dice Pepper into small pieces. Scoop out flesh of eggplant and dice into small pieces.
- Add garlic, lemon, cilantro, salt, black pepper, and olive oil. Store in an airtight container in the fridge. Enjoy with matzah!
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