A delightful roasted eggplant and pepper dip, perfect for gatherings or as a healthy snack.
Preheat your oven to 200°C (400°F).
Ensure the oven is fully preheated for even roasting.
Place the eggplants, red peppers, garlic cloves, and tomatoes in a baking dish.
Cut the vegetables into similar sizes for even cooking.
Drizzle with olive oil and sprinkle with cumin, coriander, and chili powder. Toss to coat evenly.
Use your hands to ensure all pieces are well coated.
Roast in the oven for 30-40 minutes until the vegetables are tender and slightly charred.
Check halfway through and stir for even roasting.
Let the roasted vegetables cool slightly, then transfer to a blender.
Allowing the vegetables to cool prevents steam buildup in the blender.
Add the fresh cilantro, harissa paste, and sun-dried tomatoes. Blend until smooth but not pureed.
Pulse the blender to maintain a slightly chunky texture.
Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with extra cilantro.
Serve with your favorite dippers like pita bread or vegetable sticks.
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