Quick & Easy Eggplant Bell Pepper Dip is a light and healthy way to switch up your dip routine with a roasted, tangy flavor and lots of crunch!
This is such an easy eggplant bell pepper dip to make. I know how much that matters to most of us, whether you have the time or not! Nadia and I had a lot debate about the importance of actual grilling your eggplant for that authentic charred flavor or taking the super easy, quick way out, and use jarred roasted eggplant. It’s obviously not as great as doing it on your own, which really isn’t that difficult, but it’s one less thing to do. So here’s our easy eggplant bell pepper dip!
This dish has a bit of a story. My mom claims that THIS dish is actually called Babghanoush, you know, the famous dip second to hummus. However, everywhere you look online, they show a dish called Mutabal, not Babaghanoush, which is made of yogurt and tahini along with the eggplant. But our society has incorrectly been programmed to think that the roasted eggplant dip in this post is actually not Babghanoush and the Mutabal dish is! She’s really upset about it and insists I let you all know. So there you have it!
Anyway, this dip is really light, almost like a salsa and has a great crunch and flavor! It also goes really well with a bunch of different things, or just with pita bread or chips. I have to admit, the color of this dip is not the prettiest, so if you want it to stay a light, inside of the eggplant color, then omit the pomegranate molasses and just use lemon.If yours does come out darker in color, that’s great too! But either way it should be very tangy, so lemon and/or pomegranate molasses it up!
Quick & Easy Eggplant Bell Pepper Dip
This Middle Eastern dip is light, tangy, healthy and so simple to make! Add it as a spread or use it as a dip!
- 1 23 oz jar roasted eggplant
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced (about 1/3 cup)
- 1/4 cup pomegranate molasses
- 2 tbsp lemon juice, fresh
- 1/2 tsp salt
- 1 seeds from pomegranate
- 3 tbsp Italian parsley, chopped
- olive oil (drizzle all over)
In a medium bowl, add all ingredients except parsley (and reserve a handful of pomegranate seeds for garnish). Stir until well combined.
Place your mixture in a serving dish or bowl of choice and sprinkle remaining pomegranate seeds and parsley all over the top as garnish and enjoy!
Pomegranate molasses can be found at most ethnic grocers or Middle Eastern markets and should be very tangy. If it is not, add fresh lemon juice to taste until the dip is tangy.