EASY EGGPLANT RED PEPPER DIP (AJVAR) | Eggplant and red pepper Dip recipe -Taking its inspiration from ajvar and baba ganoush, charred red pepper, eggplant, garlic, tahini, and lemon come together in a simple, tasty dip!
The mild heat of the red bell pepper chili complements the creamy roasted eggplant, smoky roasted red pepper, and pungent roasted garlic in this easy dip recipe. You’re sure to be the hit of the party if you serve this dip.
It is vegan (so egg-free and dairy-free), vegetarian, soy-free, and WFPB-friendly (whole foods plant-based) if you roast the veggies without oil.
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Some other recipes which you may like on my blog are – Veg Grilled Cheese Sandwich, Savory French Toast | Pudla Sandwich | French toast breakfast, Cream Cheese Bombay Sandwich | Vegan Grilled Sandwich, Fried Chicken Sandwich.
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I have made pomegranate molasses for topping which is optional. A natural pomegranate reduction sauce, pomegranate molasses is used in Middle Eastern, African, and Persian cuisine (and perhaps others too). It can also be made at home and used in many dishes.
In some of my favorite dips, eggplant and red peppers are both ingredients – from smoky Baba Ganoush to spicy Baigan Choka (eggplant dips) and rich Muhammara (roasted red pepper dip). I’m changing things up with an eggplant red pepper dip that’s smoky and delicious!
In this eggplant red pepper dip, you’ll find a combination of the smokiness and sweetness of red peppers, creaminess and charred eggplant, acidity and slightly bitter tahini, flavor, and tang of garlic. The result is a delicious dip that’s full of flavor and sure to please!
Besides the dip, the accompaniment can also be used as a sauce, spread, or relish! We’ve got tons of ideas for serving and enjoying this tasty snack!
What Are Ajvar And Baba Ganoush?
Ajvar I consider to be a Middle Eastern variation of this eggplant red pepper dip – baba ganoush style.
Ajvar (pronounced eye-var) comes from the Balkans and is a condiment made to preserve the summer’s red pepper harvest. Peppers and eggplant are charred and served with oil as a relish and sauce. It is a spread that is often served with bread or served as a side dish, and it can be made sweet or spicy by adding chili peppers.
Depending on the taste, the Ajvar can also be reduced and cooked for several hours to further develop its flavors.
A Lebanese dip consisting of charred eggplant, olive oil, tahini, and other spices, baba ganoush is made from roasted eggplant and lemon juice. Served with pita and other dishes, baba ganoush is a wonderful dip and side dish for mezze.
Tahini, lemon, and garlic base together with charred red pepper and eggplant make up the base for this eggplant red pepper dip. Dips or spreads, or ‘condiments’ can be made from this mixture.
There is only one major difference between this recipe and my normal red pepper dip recipe; I omit the oil and use it as a garnish rather than within the dip itself.
About EASY EGGPLANT RED PEPPER DIP (AJVAR) recipes
A rather controversial vegetable, the eggplant is loved by some and hated by others.
Making eggplant delicious is not easy. Exactly why? It’s much like handling meat or tofu. In general, they all taste bland (i.e., like nothing) without proper seasoning. In addition, they can be turned into delicious dishes with the right combination of herbs, spices, marinade, and sauce. eggplant. What an interesting fruit, I never knew that. Regardless.
This eggplant dip, however, is absolutely delicious. We decided to make an eggplant-based dip using this combination of flavors
- Flavorful, but light
- The texture is creamy, but the taste is rich
- Smoky flavors
- 2 – Red Bell pepper
- 2 – Eggplant
- 1/2 cup – Onion sliced
- 2 tbsp – Olive oil
- Salt to taste
- 1 – Lemon
- 2 tbsp – Lemon juice
- 1/2 cup – pomegranate molasses
- 6 – Garlic cloves chopped
- 2 tbsp – Coriander leaves chopped
- 1/2 cup – Pomegranates
- 2 1/2 tbsp -Tahini
Eggplant – If you want the best results, choose a ripe, smooth, smaller eggplant. The best results can be achieved by choosing eggplants carefully.
Red pepper – A red bell pepper is all you will need for this.
Lemon – Don’t use bottled lemon juice, use fresh!
Tahini – My favorite tahini is homemade tahini. if you buy it in a store, then pick up raw unsalted tahini.
Garlic – Flavorful and a must-have. When charring your vegetables, mince the raw garlic (after peeling it) and let it soak up the lemon juice for a few minutes so it doesn’t taste so harsh. A mellow flavor can be achieved by doing this.
Salt – Depending on your taste, you can adjust the amount of salt according.
Toppings – The topping I used was pomegranate molasses and fresh parsley, but you can use whatever toppings you like.
Check out the EASY EGGPLANT RED PEPPER DIP (AJVAR) Video :
How To Make EASY EGGPLANT RED PEPPER DIP (AJVAR) Step By Step With Photo:
- Take out juice from one pomegranate and one lemon. Boil the juice for 10minutes. Our pomegranate molasses are ready. Keep it aside.
- Char all sides of the eggplant and bell pepper on the stovetop.
- After charring, cover it for few minutes to retain the smokiness.
- Peel the char eggplant and bell pepper. Cut the bell pepper and discard the middle portion as shown in the picture. Discard the eggplant head. Cut it.
- In a grinder, add the eggplant and bell pepper.
- Make a paste.
- In a frying pan, add olive oil, garlic cloves chopped. Set the flame to medium and saute for 30 seconds..
- Add onions chopped saute till translucent.
- Now add bell pepper and eggplant paste. Mix well.
- Add salt and lemon juice.
- Then add homemade or store brought tahini and mix well and cook for more 5minutes till water evaporates.
- Pour it into a bowl after mixing well.
Important Suggestion To Keep In Mind
- When your red peppers/eggplants are charred but the flesh is still firm, you can transfer them to a baking sheet and bake at 400oF/200oC until almost collapsing (this will take between 10-25 minutes).
- In the event that you find the eggplant red pepper dip a little watery or “thin”, place it in a pan and cook over low heat until you achieve the desired consistency. As a matter of fact, ajvar traditionally simmers for at least an hour to reduce and develop the flavors.
- Pepper and eggplant should be steaming for 10 minutes in airtight glass containers. Peeling them will be much easier with this method. The smoky flavor will be evident in both of them.
- Using a food processor, blend the red pepper until it is a smooth puree. The red pepper’s seeds and stem should be removed.
- To make the eggplant red pepper dip, combine all the ingredients in a large bowl and use a fork to mash the eggplant.
- The ingredients for this dip can be combined into a smooth mixture by processing them in a food processor. In order to observe the true essence of baba ganoush, I mash it by hand.
- Roasting the eggplant and bell peppers in advance and storing them in the fridge is no problem for 1-2 days.
- It is important to note only that the paste might release fluid, so drain it.
In addition to serving this eggplant red pepper dish ‘ajvar’ style, you can also use it as a dip, spread, sauce, or relish.
As it is often served with cevapi, a type of sausage, and flatbread, a Serbian flatbread called lepinja, or another crusty bread, ajvar can also be served as part of a vegetarian meal.
We serve it with a variety of bread, including pitas, pieces of bread, Manakish, pretzels, and more! Red pepper spread can also be made with it. For instance, within sandwiches, pita, hamburgers, hot dogs, wraps, or tortillas using this tortilla hack.
You can serve it with other dips like creamy hummus, Herby Labneh Dip with Roasted Tomatoes, and Roasted Garlic White Bean Dip on a mezze platter.
Refrigerate the eggplant red pepper dip for 3-4 days in an airtight container after it has cooled down completely.
This dip hasn’t been frozen, since the texture would likely be altered if it were done so.
Frequently Asked Questions
Are the peppers and eggplants suitable for oven roasting?
There is a great deal of ‘smokiness’ from the charring, though you won’t get it from the baking. When roasting them, you should slice them open or roast them whole at 400°F/200°C until wrinkled and lightly charred for 30-40 minutes.
In order to add extra char to the vegetables, you can broil or grill the vegetables after the time is up.
If you still find the dip lacking the smoky element, you could add some smoked paprika and/or optionally some liquid smoke (just a few drops).
Note: A rough estimate of nutrition is provided.
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