Try this homemade Eggplant & Red Pepper Dip With Oil-Cured Olives recipe the whole family will love. Made with Red Pepper, lemon, aleppo pepper and salt…
This Eggplant & Red Pepper Dip With Oil-Cured Olives relies on simple, everyday ingredients such as jar oil-cured olives, halved, lemon, zested, aleppo pepper and himalayan sea salt. It comes together quickly and makes 4 servings, at about 241 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