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Grilled Sweet Peppers with Spicy Eggplant Dip

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Mediterranean
Servings 8 Servings

Equipment

  • 1 Food Processor Substitute Blender

Ingredients
  

Spicy Eggplant Dip

  • 2 Eggplants
  • 1 Jalapeno use 2 if prefer spicy
  • 5 Green Onions
  • 3 Garlic Cloves
  • 10 Cherry Tomatoes
  • 1 Tbsp Olive Oil to brush over vegetables for roasting
  • 3 Tbsp Sherry Vinegar substitute lemon juice for more flavor
  • Salt, Pepper, and red pepper flakes to taste

Grilled Sweet Peppers

  • 1 Lb Small Sweet Peppers
  • 1 Tbsp Olive Oil
  • 2 Tbsp Sherry Vinegar
  • ½ Tsp Paprika
  • Salt and Pepper

Assembly

  • Dill optional
  • Lemon Zest optional

Instructions
 

Spicy Eggplant Dip

  • preheat oven to 400 degrees Fahrenheit
  • Slice eggplant into quarters. add to baking tray with a deseeded jalapeño, green onions, garlic, and tomatoes. Roast for 25 minutes. Rotate the baking tray halfway through to ensure even cooking
  • Remove from oven and transfer to a food processor or blender. Blend until purred. Add the sherry vinegar (or lemon juice), salt, pepper, and red pepper flakes. Taste as you go.

Grilled Sweet Peppers

  • Preheat grill to high. I suggest doing this once the eggplants are done roasting.
  • Toss peppers with olive oil, sherry vinegar, and spices. Transfer to a grilling dish. Grill until tender and slightly charred 5-8 minutes. Toss frequently.

Assembly

  • Depending on if you are serving this as a side dish or as a main entree, either spoon the eggplant dip into a bowl and leave the peppers on the side. Or add the dip to the bottom of a plate and place the peppers on top.
Keyword Spicy Eggplant Dip