This vibrant, tangy dip boasts a tempting smokiness that will have you reaching for it again and again.

Inspired by ajvar, a beloved condiment from the Balkans, this eggplant and red pepper dip delivers the perfect balance of tangy and smoky flavors. Whole eggplant and red bell peppers are grilled until tender and charred, then briefly rested in a covered bowl to make peeling the peppers a breeze. A quick blend in the food processor with oil, tomato paste, smoked paprika, garlic, and nuts brings everything together. Serve with pita, crackers, or fresh veggies and savor every delicious bite.

TIP

If grilling isn’t your thing, you can char the eggplant and peppers under the broiler instead. Rotate them as needed until the skins are fully blackened and the eggplant is tender. Then, let the vegetables steam in a bowl before peeling.

Ingredients

• Neutral oil (such as canola), for grilling
• 1 medium eggplant
• 2 medium red bell peppers
• 1/3 cup pine nuts or chopped raw almonds, plus more for garnish
• 2 Tbsp. red wine vinegar
• 1 Tbsp. extra-virgin olive oil, plus more for drizzling 
• 1 1/2 tsp. kosher salt 
• 1 tsp. tomato paste
• 1/4 tsp. smoked paprika, plus more for garnish
• 1/4 tsp. freshly ground black pepper
• 1 clove garlic, grated on a Microplane zester (about 1/2 tsp.)
• Chopped fresh flat-leaf parsley, for garnish

Directions

Prepare the grill and char the vegetables:

1. Preheat the grill to medium-high heat (400°F to 450°F) and lightly oil the grates. Use a paring knife to prick a few holes in the eggplant. Place the eggplant and bell peppers on the grill. Cook the bell peppers, turning occasionally, until fully charred, about 15 minutes. Transfer them to a large bowl, cover with plastic wrap, and let them steam for 10 minutes. Continue grilling the eggplant, turning as needed, until it is completely blackened and soft, collapsing in on itself, about 10 to 15 minutes longer.

Peel the peppers and eggplant:

1. Gently rub off the skins from the bell peppers and eggplant. Remove and discard the skins, stems, seeds, and any accumulated juices.

Blend the ingredients:

1. Combine the eggplant, bell peppers, pine nuts, vinegar, olive oil, salt, tomato paste, smoked paprika, black pepper, and garlic in a food processor or blender. Blend until smooth, about 3 to 4 minutes.

Add the finishing touches:

1. Spoon the dip into a serving bowl. Drizzle with olive oil, then garnish with parsley, pine nuts, and a sprinkle of smoked paprika.

Prepare in Advance:

Store in an airtight container in the refrigerator for up to three days. Bring to room temperature for 30 minutes before serving.