Eggplant and Roasted Pepper Dip


  • 1 globe Small eggplant, ends trimmed, diced
  • 3 T The Olive Grove’s Super Premium Extra Virgin Olive Oil; mild or peppery
  • 1 Juice of a lemon
  • 1 C Roasted red peppers (from a jar, drained)
  • 1 Garlic clove, chopped
  • 3 T Basil, finely chopped
  • Salt and Pepper to taste


Preheat oven to 400 degrees F. In a large bowl, toss eggplant with 1 T olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every 5 minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly.

Transfer eggplant to a food processor and add remaining olive oil, salt and pepper, lemon juice, red peppers and garlic. Pulse mixture until ingredients are well combined. Transfer dip to a serving bowl and stir in basil. Serve with baked pita chips, spread on whole grain bread or use as a dip for cut veggies.

Makes about 3 cups.