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Roasted Eggplant, Red Pepper and Artichoke Dip, a lighter, healthier party appetizer

Healthy Dip with Eggplant, Roasted Peppers

With New Year celebrations still a couple of days ahead many of us are still in the midst of the annual holiday foods extravaganza. I thought it might be fun to share this Roasted Eggplant, Red Pepper and Artichoke Dip, a lighter, healthier party appetizer. A wee touch of freshly grated Parmesan provides just a little salt balance pop combined with some healthy veg based ingredients for lots of tasty flavor in the noshing.

You can serve it up with some breadsticks for dipping, or baguette slices and crackers for spreading, its all up to you. Any leftover may be tossed with some small shaped pasta, or even used as a sandwich condiment. While this dip is lovely any time of the year, this colorful mix may help you enjoy the final holiday splurge while providing for some lighter, healthier options.

Roasted Eggplant, Red Pepper and Artichoke Dip
dip yields one medium sized gratin dish, serving amounts depend on accompaniments
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
For the Eggplant
  1. 1 medium large sized eggplant, skin peeled, cut into cubes
  2. 3-4 tablespoons olive oil
  3. couple pinches coarse kosher salt and cracked black pepper, enough to sprinkle over the cubes
  4. For the Roasted Red Peppers
  5. 2 medium sized red bell peppers
  6. 2 tablespoons olive oil
  7. 2 cloves garlic, chopped fine
  8. 1/4 teaspoon hot pepper flakes
  9. 1/2 teaspoon red wine vinegar
  10. good pinch or two coarse kosher salt and cracked black pepper, more to taste
  1. 2-3 artichokes, chopped (canned or jarred)
  2. 3 tablespoons fresh grated Parmesan cheese, or more to taste
  3. 4 heaping tablespoons fresh chopped parsley, 1 tablespoon reserved
  4. couple pinches coarse kosher salt and cracked black pepper, more or less to taste
  1. Preheat oven to 350 degrees. Grease a medium sized gratin dish with oil. Toss eggplant cubes on a baking sheet with the olive oil, salt and pepper. Cook around forty-five minutes, stirring once or twice in between, until eggplant is soft enough for mashing. On a small baking sheet, toss red peppers with the olive oil, salt and pepper, cook around forty-five minutes, more or less, until peppers begin blistering, remove from oven, place peppers into a paper or plastic bag to steam and cool around ten minutes. Transfer cooked eggplant to a shallow bowl, mash coarsely using a potato masher or fork. Remove skins and seeds from the red peppers, lightly rinse in water scraping out any additional seeds hidden in crevices, dry gently with paper toweling and set onto a cutting board, cut into thin strips then cut strips in half. In a medium sized glass bowl toss roasted pepper strips with the chopped garlic, hot pepper flakes, red wine vinegar, salt and pepper. Season mashed eggplant with a pinch or two of salt, stir into the red pepper mixture along with the artichokes, Parmesan cheese, 3 tablespoons of the parsley, salt and pepper. Spoon dip into the greased gratin dish, cover with aluminum foil, set on top of a baking sheet and place into oven for twenty minutes until warmed through, remove aluminum foil, cook another ten minutes, sprinkle over the reserved parsley, serve hot or warm alongside bread sticks,crackers or baguette slices.
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  1. Posted December 28, 2016 at 1:35 pm | Permalink

    Having healthy options is a lifesaver for someone to grasp amid an ocean of unhealthy treats. This sounds delicious, Peggy. Happy New Year!
    Kelly recently posted…Merry Everything!My Profile

  2. Posted December 31, 2016 at 9:11 pm | Permalink

    Hi Peggy, what a wonderful delicious looking appetizer, I am always looking for healthy choices during the holidays. Can’t believe this year is almost over. Happy New Year to you and your family, take care my sweet internet friend!
    cheri recently posted…Two Quick and Healthy Stuffed Medjool Date AppetizersMy Profile

    • Posted January 2, 2017 at 12:49 pm | Permalink

      Hi Cheri! Happy New Year! Hope you and your family enjoyed a good one and I know they enjoyed plenty of good foods through your posts. Love this easy appetizer and it is nice to have a few light options for as we both know the broad variety of foods shared around the holidays can become a bit heavy after awhile. Thanks much and wishing you the best in the year ahead! Big Hugs your way!

  3. Posted January 9, 2017 at 4:32 pm | Permalink

    Sounds delish! Perfect for guy like me who is watching his figure. 🙂
    Phil recently posted…Free Falling Face First into the New Year. Happy 2017!My Profile

    • Posted January 10, 2017 at 7:50 pm | Permalink

      Hi Phil, I think this would be perfect for you… tasty but light and healthy! Great Super Bowl nosh too!

    Posted January 18, 2017 at 8:25 pm | Permalink

    This looked more difficult (when I was looking at it during the holidays) than it looks now as I review it. I think when it got to be New Year’s, everything looked a bit overwhelming. Now, in mid-January, it looks like a nice recipe project. Mixing the leftovers with pasta seems like a great idea for me also. Very nice. Happy New Year, Peggy.

    • Posted January 19, 2017 at 8:53 am | Permalink

      Happy New Year Mary! I was just thinking of you yesterday after having seen that gorgeous photo of you earlier in the week! It seems you have made really good progress and looked your usual happy and bright! I hope this continues and the ‘brakes’ will shortly lift off at least a bit. Thanks on the recipe and I know you could knock this out with little effort. Thinking of you and wishing you a whole world of the best! Hugs, Peggy

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.