Holiday Eggplant & Roasted Pepper Dip
Recipe courtesy of Jaime Laurita

cook time15 - 20 minutes


  • 2 small eggplants, diced, ends trimmed
  • 5 tbsp. Carapelli Organic Extra Virgin Olive Oil
  • 1 juice of a lemon
  • 1 large roasted red pepper (roasted on an open flame) peeled & de-seeded
  • 3 olive oil poached garlic cloves
  • 1/2 cup fresh goat cheese, room temperature
  • 1/2 cup basil chopped
  • 1 tbsp. mascarpone cheese
  • Salt & pepper to taste


  1. Preheat oven to 400 degrees. In a large bowl, toss eggplant with 2 tbsp. Carapelli Organic Extra Virgin Olive Oil. Spread eggplant on a large baking sheet and roast in the oven for 15-20 min., turning every 5-10 min. You’ll know when your eggplant is done when it is tender and lightly browned. Remove it from the oven and let cool off.
  2. In a food processor, add remaining olive oil, salt & pepper, lemon juice, red pepper, goat cheese and garlic. Pulse mixture until all the ingredients are well-combined.
  3. Transfer everything to mixing bowl and fold in the basil. Serve with baked pita bread.

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