How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balkan Grilled Eggplant and Red Pepper Dip?

You need 8 ingredients. The key ingredients include: 4 globe or Asian eggplants (2 lb.), 5 red bell peppers (2 lb.), 2 red Fresno or red jalapeno chiles, optional, 1 Tbs. red wine vinegar or lemon juice, and more.

Is Balkan Grilled Eggplant and Red Pepper Dip suitable as vegetarian?

Yes, Balkan Grilled Eggplant and Red Pepper Dip falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Balkan Grilled Eggplant and Red Pepper Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balkan Grilled Eggplant and Red Pepper Dip Recipe

Name: Balkan Grilled Eggplant and Red Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 globe or Asian eggplants (2 lb.); 5 red bell peppers (2 lb.); 2 red Fresno or red jalapeno chiles, optional; 1 Tbs. red wine vinegar or lemon juice; 1 Tbs. olive oil, plus more for drizzling; 2 cloves garlic, minced, divided (2 tsp.); Chopped Italian parsley, for garnish; Black cured olives, for garnish, optional

Try this homemade Balkan Grilled Eggplant and Red Pepper Dip recipe the whole family will love. Made with eggplants, red bell peppers, red and red wine …

This Balkan Grilled Eggplant and Red Pepper Dip relies on simple, everyday ingredients such as red bell peppers (2 lb.). It comes together quickly and makes 4 servings, at about 291 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 globe or Asian eggplants (2 lb.)
5 red bell peppers (2 lb.)
2 red Fresno or red jalapeno chiles, optional
1 Tbs. red wine vinegar or lemon juice
1 Tbs. olive oil, plus more for drizzling
2 cloves garlic, minced, divided (2 tsp.)
Chopped Italian parsley, for garnish
Black cured olives, for garnish, optional

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
291 kcal
Category
Vegetarian

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