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In recent years, plant-based diets have surged in popularity, not only for their health benefits but also for their rich, diverse flavors. One area where this trend has particularly flourished is in the realm of dips and spreads. These culinary creations offer a perfect blend of nutrition and indulgence, making them ideal for gatherings, parties, or simply enjoying during a cozy night in. Among the myriad of options available, the Smoky Roasted Eggplant Chili Dip stands out as a delicious and healthy choice that appeals to both plant-based eaters and omnivores alike.

Roasted Eggplant Chili Dip

Looking for a delicious and nutritious dip that everyone will love? Try this Smoky Roasted Eggplant Chili Dip! A harmonious blend of roasted eggplant, black beans, and vibrant bell peppers, it's packed with flavor and health benefits. Seasoned with smoked paprika, cumin, and chili powder, this plant-based delight is perfect for parties or cozy nights in. Serve it with pita chips or veggies and watch it become the star of your next gathering!
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Ingredients
  

2 medium-sized eggplants

1 large red bell pepper

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup diced tomatoes (fresh or canned)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder (adjust to taste)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Tortilla chips or pita bread for serving

Instructions
 

Roast the Vegetables: Preheat your oven to 400°F (200°C). Carefully cut each eggplant in half lengthwise and slice the red bell pepper into quarters. Arrange them on a baking sheet with the cut sides facing up. Drizzle 1 tablespoon of olive oil over the vegetables and season with salt. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the eggplants are tender and the bell pepper is nicely charred.

    Cool and Peel: Once roasted, carefully remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. Using a spoon, scoop the soft flesh out of the eggplants and discard the skins. Remove the skin from the bell pepper and set the roasted flesh aside.

      Sauté the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 5 minutes, or until the onion becomes translucent and fragrant.

        Combine Ingredients: To the skillet with the sautéed onion and garlic, add the roasted eggplant flesh, charred bell pepper, rinsed black beans, diced tomatoes, smoked paprika, cumin, chili powder, salt, and pepper. Stir everything together thoroughly and cook for an additional 5-7 minutes to allow the flavors to meld beautifully.

          Blend the Dip: For a smoother dip, transfer the mixture to a food processor and blend until the desired consistency is reached. Alternatively, use an immersion blender directly in the skillet, taking care to mix until sufficiently blended. If you enjoy a chunkier texture, simply mix until combined without fully blending.

            Finish with Lime Juice: Stir in the freshly squeezed lime juice and taste your dip, adjusting seasoning with salt or pepper if necessary. You can serve it warm or let it cool to room temperature.

              Enjoy: Garnish your Roasted Eggplant Chili Dip with freshly chopped cilantro. Serve alongside crispy tortilla chips or warm pita bread for a delightful dipping experience.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                  Presentation Tips: Serve the dip in a colorful bowl and drizzle with a bit of extra olive oil on top for shine, sprinkling more cilantro for a pop of color.