Smoky Aubergine and Red Pepper Dip (Eggplant)

This smoky aubergine and red pepper dip is my take on kyopolou, a delicious Bulgarian aubergine dip. It’s smoky and a little zingy, and it’s one of those dishes that gets better over time, making it the perfect make-ahead dish for your next summer get-together. You can serve it as a dip, spread, condiment or salad. Watch me make it here.

Table of Contents

• Introduction: Smoky Aubergine and Red Pepper Dip
• Ingredient Breakdown
• The Art of Charring
• Let It Rest: Why Steaming the Vegetables Matters
• Draining for Flavour
• This Smoky Aubergine and Red Pepper Dip is More Than Just a Dip
• Why This Smoky Aubergine and Red Pepper Dip Improves Over Time
• Storing and Making Ahead
• More Dip Recipes

Introduction: Smoky Aubergine and Red Pepper Dip

There’s something about smoky, charred vegetables that really brings a dish to life. My take on kyopolou, a Bulgarian aubergine dip, is no exception. This Smoky Aubergine and Red Pepper Dip combines the earthy flavours of aubergine with the sweetness of roasted red peppers, punctuated by the zing of red wine vinegar and the freshness of parsley. It’s the type of dish gets better as it sits, as the flavours deepen and meld further. You can serve it as a dip, spread, or even as part of a mezze platter. Perfect for summer gatherings, it can easily be made ahead, which means more time for enjoying yourself and less time spent in the kitchen.

Ingredient Breakdown

• Aubergine: The smoky star of the dish, aubergine brings a meaty texture and rich, charred flavour after grilling or roasting.
• Red Sweet Pointed Peppers: These peppers add a vibrant sweetness, balancing the smokiness of the aubergine.
• Tomato: Fresh and juicy, tomatoes brighten the dip with a slight tang.
• Garlic: Minced and raw, it brings a sharp, pungent heat that complements the smoky vegetables.
• Fresh Flat-Leaf Parsley: Adds a burst of freshness and colour, while helping to balance out the richness of the aubergine.
• Red Wine Vinegar: A key element for adding acidity, which lifts the other flavours and adds a necessary zing.
• Extra-Virgin Olive Oil: Rich, peppery, and smooth, it ties everything together and adds a luxurious finish.

The Art of Charring

The smoky flavour of this dip hinges on properly charring the aubergine and peppers. If you have a gas hob, you’re in luck, as cooking the vegetables directly over the flame is the best way to achieve that deep, smoky taste. The aubergine, in particular, benefits from this method. You want it collapsing on itself, the skin blackened and blistered, while the inside becomes soft and almost creamy. It’s important not to rush this part—turn the aubergine occasionally, letting each side char completely.

The peppers, too, should be blackened all over. This might seem extreme, but don’t worry—once the skins are peeled away, you’ll be left with sweet, smoky flesh that adds depth to the dip.

If you don’t have a gas hob, using your oven grill is a good alternative. It won’t give you quite the same intense smokiness, but it’s still a solid option, especially when grilling the peppers. Just be sure to monitor them closely, turning the aubergines to ensure even charring and blistering.

Let It Rest: Why Steaming the Vegetables Matters

After charring, transfer the aubergines and peppers to a bowl and cover them with cling film to steam. This steaming step is crucial. It helps the skins loosen, making it easier to peel away the burnt outer layer, while the residual heat continues to soften the vegetables. The steam essentially traps the flavours inside, ensuring the smoky taste permeates the flesh. Skip this step, and you might find peeling a hassle, with bits of skin stubbornly clinging to the vegetables.

Draining for Flavour

Once you’ve peeled the vegetables and mashed the aubergine, you’ll want to drain them. This step isn’t one to gloss over. By letting the aubergine and peppers sit in a sieve, seasoned with salt, you concentrate their flavours. Aubergines are notorious for holding water, which, if left, will dilute the intensity of the dip. A good 20 minutes in the sieve will do wonders—what’s left behind is richer, more flavourful, and less watery.

This Smoky Aubergine and Red Pepper Dip is More Than Just a Dip

Though it’s labelled a dip, this Smoky Aubergine and Red Pepper Dip is so much more than that. Its versatility is what makes it a must-have in your repertoire. Serve it as part of a mezze spread with warm flatbreads, or dollop it onto your plate as a side dish for grilled meats or fish. Spread it onto crusty bread, top it with crumbled feta for an easy snack, or even use it as a base layer in wraps or sandwiches. The possibilities are endless, and because the flavours deepen with time, it’s an ideal dish to make ahead.

If you’re hosting a summer barbecue, this dip is the perfect addition. Its smoky flavour mirrors that of grilled food, creating harmony across the dishes. Plus, it’s plant-based, which means it will suit a range of dietary needs, from vegan to gluten-free.

Why This Smoky Aubergine and Red Pepper Dip Improves Over Time

Like many dishes that rely on smoky, charred vegetables, this dip only gets better as it sits. That’s because the flavours have time to mingle and mellow. The acidity from the red wine vinegar will soften, becoming more integrated with the other elements. The garlic, which starts out sharp, will mellow into the background, enhancing the other flavours without overpowering them. If you’re planning a party, you can easily make this the day before and let it chill in the fridge overnight. In fact, I recommend it.

Storing and Making Ahead

This Smoky Aubergine and Red Pepper Dip will keep beautifully in the fridge for up to 3 days. In fact, I find it tastes best the day after it’s made, once the flavours have had time to meld together. Just be sure to store it in an airtight container, covered with a thin layer of extra-virgin olive oil, and give it a good stir before serving. If you want to freshen it up, a drizzle of olive oil and a sprinkle of parsley will do the trick.

More Dip Recipes

If you love this Smoky Aubergine and Rep Pepper Dip, why not try one of my other delicious dip recipes? I’m sure you’ll love them!

• Roasted Garlic Baba Ganoush: Baba ganoush is a rich, creamy, and smoky aubergine dip originating from the Levant region. I love adding roasted garlic to mine – its deep, rich sweetness pairs so beautifully with the smoky aubergine flesh.
• Sweet Potato Hummus: A creamy blend of roasted sweet potatoes and traditional hummus for a sweet and savoury twist.
• Guacamole: Who doesn’t love guacamole?! Serve with tortilla chips for a perfect snack or starter, dollop it on tacos and burritos, or get creative and use it as a sandwich spread – the possibilities are endless!
• Caramelised Onion Hummus: Smooth hummus infused with the rich sweetness of caramelised onions, perfect for dipping or spreading.
• Roasted Tomato and Mushroom Loaded Hummus: Homemade classic hummus, topped with juicy roasted tomatoes and mushrooms seasoned with raw el hanout.