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Dips have become a staple in social gatherings and casual dining, transforming any occasion into a flavorful experience. Whether it's a backyard barbecue, a cozy movie night, or a festive holiday party, a well-crafted dip can elevate the entire event. Among the myriad of options available, the Smoky Roasted Eggplant Chili Dip stands out with its unique blend of flavors, making it a delectable choice that appeals to both casual snackers and culinary enthusiasts alike.

Roasted Eggplant Chili Dip

Discover the deliciousness of Smoky Roasted Eggplant Chili Dip! Perfect for any gathering, this flavorful dip combines roasted eggplants, sweet bell peppers, and hearty black beans with a blend of spices for a nutritious treat. It’s rich in vitamins and fiber, making it a guilt-free indulgence that everyone will love. Whether you enjoy it warm with tortilla chips or fresh veggies, this easy recipe is sure to impress your guests and elevate your snacking experience.
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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). Cut the eggplants in half lengthwise and the red bell pepper into quarters. Place them on a baking sheet, cut side up, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast in the preheated oven for about 25-30 minutes or until the eggplants are soft and the bell pepper is charred.

    Cool and Peel: Once roasted, remove from the oven and let the eggplants and peppers cool slightly. Scoop the flesh of the eggplants out with a spoon and remove the skin from the bell pepper.

      Sauté the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

        Combine Ingredients: In the skillet with the onion and garlic, add the roasted eggplant flesh, bell pepper, black beans, diced tomatoes, smoked paprika, cumin, chili powder, salt, and pepper. Stir well to combine and cook for another 5-7 minutes, allowing the flavors to meld together.

          Blend the Dip: For a smoother consistency, transfer the mixture to a food processor or use an immersion blender to blend until desired texture is achieved. (You can leave it chunky if you prefer).

            Finish with Lime Juice: Stir in the lime juice and adjust seasoning if necessary. Serve warm or at room temperature, garnished with fresh cilantro.

              Enjoy: Pair your Roasted Eggplant Chili Dip with tortilla chips or pita bread for dipping.

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