There’s something special about the combination of smoky roasted peppers, roasted garlic, roasted tomatoes, and eggplant. This Romesco Dip with Roasted Eggplant topped with spicy honey has become one of my go-to recipes for when I have people over. Romesco is originally a sauce from northern Spain. It’s a little unexpected, full of depth due to the roasted veg, it’s also creamy thanks to the roasted garlic and the almonds. I also love a dip with toppings and for this, we’re adding roasted eggplant and spicy honey. It’s one of those dips, like this carrot dip or beet hummus, that feels a bit fancy, but is actually easy to make.
Ingredients
- Red Peppers: We’re going with red roasted peppers here. For the best results, choose peppers that are firm and brightly colored. You can also use store bought jarred roasted red peppers to save time!
- Paprika: For a smoky flavor, opt for smoked paprika!
- Sherry Vinegar: This vinegar gives the dip a tangy brightness that cuts through the richness of the roasted vegetables and almonds. You can substitute with red wine vinegar or even apple cider vinegar.
*See Recipe card for full list of ingredients and quantities
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How to Make this Romesco Dip
- Preheat the oven to 425°F.
2. Prepare the Vegetables:
- Prepare the red peppers by slicing them in half and removing the seeds and veins. Place them on a baking sheet, drizzle with olive oil, and season with salt on both sides.
- Cut the eggplant into small cubes and place them on a separate baking sheet. Drizzle generously with olive oil, season with salt, and toss to coat.
- Slice the top off the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil. Place on one of the baking sheets.
- Place the half tomato on one of the baking sheets, drizzle with olive oil, and season with salt.
- Roast all the vegetables in the preheated oven for 30 to 40 minutes until softened and slightly charred. Let them cool. For the peppers, place in a large bowl and cover with plastic wrap or a towel. Let them sit for at least 20 minutes. Once cool enough to handle, peel off and discard the skins.
3. Prepare the dip: In a food processor, combine the roasted peppers, roasted garlic (squeeze the garlic from the head), almonds, paprika, sherry vinegar, and a pinch of salt and pepper. Blend until smooth. For a thicker dip, add more almonds.
3. Make the spicy honey: Mix the cayenne pepper with the honey.
4. Start plating: Transfer the romesco dip to a serving dish, top with the roasted eggplant, and drizzle with the spicy honey, and add the finely chopped chives.
Helpful Tips
- Peeling Roasted Peppers: Once the peppers are well roasted, place them in a bowl and cover with plastic wrap or a towel for about 20 minutes. This will let them steam and make peeling the skins much easier.
- Prepping the Garlic: When roasting garlic, slicing off the top of the head exposes the cloves, making it easier to squeeze out all that delicious roasted garlic later. Make sure to wrap it in foil—this keeps the garlic from drying out and allows it to roast evenly.
- Texture Adjustment: If your romesco dip is too thick, you can thin it out with a little bit of olive oil or water. And if you want it thicker, you can add more almonds to it.
- Storage Tip: This romesco dip stores well in an airtight container in the refrigerator for up to a week.
- Serving Suggestions: Have this dip with some chips, bread, crackers, or a crudite platter.
If you have any questions or need further clarification about this Romesco Dip with Roasted Eggplant, don’t hesitate to drop a comment below or send me an email at is******@ne***************.com 📝
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Romesco Dip with Roasted Eggplant
Equipment
- baking sheets
Ingredients
- 3 red bell peppers
- ½ small to medium eggplant
- 1 head of garlic
- ½ tomato
- 1 tablespoon olive oil
- salt
- pepper
- ¾ cup almonds
- 1 teaspoon sherry vinegar
- ¼ teaspoon smoked paprika
- 2 teaspoon honey
- pinch of cayenne pepper
- 1 teaspoon chives chopped - optional for garnish
Instructions
- Preheat the oven to 425°F.
Roast the vegetables
- Prepare the red peppers by slicing them in half and removing the seeds and veins. Place them on a baking sheet, drizzle with olive oil, and season with salt on both sides.
- Cut the eggplant into small cubes and place them on a separate baking sheet. Drizzle generously with olive oil, season with salt, and toss to coat.
- Slice the top off the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil. Place on one of the baking sheets.
- Place the half tomato on one of the baking sheets, drizzle with olive oil, and season with salt.
- Roast all the vegetables in the preheated oven for 30 to 40 minutes until softened and slightly charred. Let them cool. For the peppers, place in a large bowl and cover with plastic wrap or a towel. Let them sit for at least 20 minutes. Once cool enough to handle, peel off and discard the skins.
Prepare the dip
- Prepare the dip: In a food processor, combine the roasted peppers, roasted garlic (squeeze the garlic from the head), almonds, paprika, sherry vinegar, and a pinch of salt and pepper. Blend until smooth. For a thicker dip, add more almonds.
Make the spicy honey
- Mix the cayenne pepper with the honey.
Plating
- Transfer the romesco dip to a serving dish, top with the roasted eggplant, and drizzle with the spicy honey, and add the finely chopped chives.
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