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Grilled Sweet Peppers with Spicy Eggplant Dip

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

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

Equipment

  • 1 Food Processor Substitute Blender

Method
 

Spicy Eggplant Dip
  1. preheat oven to 400 degrees Fahrenheit
  2. 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
  3. 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
  1. Preheat grill to high. I suggest doing this once the eggplants are done roasting.
  2. 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
  1. 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.