roasted red pepper and eggplant dip


Bold, fresh, and incredibly light, this healthy red pepper and eggplant dip is as beautiful as it is delicious. Serve as a dip or over roasted vegetables and meats.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 112 kcal


  • medium sized eggplant
  • 6 large red bell peppers
  • 1 small jalapeƱo pepper (seeded and minced)
  • 4-6 garlic cloves (minced)
  • 2 tbsp olive oil
  • Juice from 1 large lemon (about 3 tbsp)
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and mist with nonfat cooking spray.
  2. Place bell peppers and eggplant on baking sheet, and roast, turning once or twice, for about 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer to a large metal bowl or a brown paper bag, cover tightly with plastic wrap, and let rest/steam until cool enough to handle.
  3. Peel skin from eggplant and bell peppers, and remove seeds from bell peppers. Place all vegetable flesh in a food processor. Add in remaining ingredients, and pulse until well combined.
  4. Transfer mixture to a large sauce pan, season as desired with salt and pepper, and simmer over medium heat for about 15-20 minutes, allowing the dip to reduce down to about 2 cups.
  5. Allow dip to cool, then transfer to a bowl, cover and refrigerate for at least 1 day before serving.

Recipe Notes

Entire recipe makes 6 servings

Serving size is 1/3 cup

Each serving = 1 Point*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 112 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Saturated Fat 0.7g 4%
Sodium 6mg 0%
Potassium 467mg 13%
Total Carbohydrates 17.4g 6%
Dietary Fiber 4.1g 16%
Sugars 12.1g
Protein 2.5g 5%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.