Grilled eggplant, roasted red pepper, and grill-roasted garlic combine in this Italian inspired dip. This easy summer recipe is paleo, keto, and Whole30 friendly.
Summer is my favorite time of year. We spend a lot of time at the lake. And easy recipes like this grilled eggplant and roasted red pepper dip are perfect for relaxed weekends. All of the cooking can be done on the grill so you don’t even have to go inside.
To make it even easier, you can grill the eggplant and roast the garlic ahead of time. I put the eggplant and garlic on one side of the grill while I was grilling burgers for lunch on the other side.
This dip highlights the flavors of roasted red peppers, eggplant, garlic, olive oil and basil. Once the eggplant and garlic are cooked, it takes just a few minutes to stir together this spread. This post includes some affiliate links for your convenience. See our full disclosure statement here.
Grilled eggplant and roasted red pepper dip is an easy summer appetizer that works for family get-togethers or backyard barbecues. It’s gluten-free, grain-free, dairy-free, paleo, and vegan-friendly.