Spicy Aubergine (Eggplant) And Red Pepper Tapenade

Name: Spicy Aubergine (Eggplant) And Red Pepper Tapenade - Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large aubergine, chopped into 2-inch dice; 1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice; 6 garlic cloves, peeled; 4 tomatoes, roughly chopped; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; salt & pepper; 2 sprigs fresh coriander (Cilantro); 1 teaspoon harissa (optional); 4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

Servings: persons

1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

1
Preheat the oven to 200u00b0C or 400u00b0F.
2
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
3
Mix thoroughly, so everything has a light coating of oil.
4
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
5
Take out and leave to cool slightly.
6
Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
7
Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
8
Do NOT over mix - it should be smooth but not pureed!
9
Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
10
Store in a container in the fridge with olive oil on the top for up to 2 weeks.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 large aubergine, chopped into 2-inch dice, 1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice, 6 garlic cloves, peeled, 4 tomatoes, roughly chopped, and more.

Yes, Spicy Aubergine (Eggplant) And Red Pepper Tapenade - Dip falls under the Vegetarian category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Spicy Aubergine (Eggplant) And Red Pepper Tapenade - Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions