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 Minted Eggplant Stacks With Red Pepper Bean Dip?

You need 8 ingredients. The key ingredients include: 1 large eggplant, washed and sliced thickly, 2 tablespoons salt, 3 large red peppers, halved with seeds removed, 1 teaspoon cumin, and more.

Is Minted Eggplant Stacks With Red Pepper Bean Dip suitable as vegetarian?

Yes, Minted Eggplant Stacks With Red Pepper Bean Dip falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Minted Eggplant Stacks With Red Pepper Bean Dip?

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

Minted Eggplant Stacks With Red Pepper Bean Dip

Name: Minted Eggplant Stacks With Red Pepper Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, washed and sliced thickly; 2 tablespoons salt; 3 large red peppers, halved with seeds removed; 1 teaspoon cumin; 1 tablespoon oregano; ½ cup chopped mint; 3 tablespoons olive oil; 250 g chickpeas

Try this homemade Minted Eggplant Stacks With Red Pepper Bean Dip recipe the whole family will love. Made with thickly, salt, red peppers and cumin. Eas…

This Minted Eggplant Stacks With Red Pepper Bean Dip relies on simple, everyday ingredients such as salt, cumin, oregano and chopped mint. It comes together quickly and makes 4 servings, at about 246 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

1 large eggplant, washed and sliced thickly
2 tablespoons salt
3 large red peppers, halved with seeds removed
1 teaspoon cumin
1 tablespoon oregano
½ cup chopped mint
3 tablespoons olive oil
250 g chickpeas

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
246 kcal
Category
Vegetarian

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