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!

Course Appetizer, Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Deana Kabakibi


  • 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)


  1. In a medium bowl, add all ingredients except parsley (and reserve a handful of pomegranate seeds for garnish). Stir until well combined.

  2. 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!

Recipe Notes

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.