Red Bell Pepper and Eggplant Dip Recipe

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Red Bell Pepper and Eggplant Dip
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  1. Preheat oven to 190°C
  2. Prick the eggplant with a fork.
  3. Place on an oven tray with the capsicum.
  4. Roast for 1 hour or until soft and set aside to cool slightly.
  5. Peel the red bell pepper.
  6. Discard seeds and membrane.
  7. Cut the eggplant in half and scoop out the flesh.
  8. Place the eggplant, red bell pepper, almonds, garlic, lemon juice and chili oil in the bowl of a food processor and process to combine.
  9. Season with salt and pepper and place in a serving bowl.
  10. The Culinary Chase's Note: This should last a few days in the refrigerator.
  11. Serve with your favorite cracker.
  12. If you don't fancy the chili oil, then use extra virgin olive oil.
  13. I used the BBQ to cook the pepper and eggplant.
  14. Just remember to turn the vegetables over for even cooking (takes about 20 minute using this method).
  15. Cooking the eggplant this way adds a bit of a smokiness to the dip. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 318.05 Kcal (1332 kJ)
Calories from fat 236.95 Kcal
% Daily Value*
Total Fat 26.33g 41%
Sodium 11.7mg 0%
Potassium 535.68mg 11%
Total Carbs 15.51g 5%
Sugars 6.57g 26%
Dietary Fiber 7.59g 30%
Protein 11.01g 22%
Vitamin C 22.5mg 38%
Vitamin A 0.5mg 16%
Iron 9.8mg 55%
Calcium 123.6mg 12%
Amount Per 100 g
Calories 197.53 Kcal (827 kJ)
Calories from fat 147.16 Kcal
% Daily Value*
Total Fat 16.35g 41%
Sodium 7.27mg 0%
Potassium 332.68mg 11%
Total Carbs 9.63g 5%
Sugars 4.08g 26%
Dietary Fiber 4.71g 30%
Protein 6.84g 22%
Vitamin C 14mg 38%
Vitamin A 0.3mg 16%
Iron 6.1mg 55%
Calcium 76.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
  • 9

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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