Stay with us here. This combo might sound a little wacky at first, but the wholesome creaminess of our eggplant dip pairs up just perfectly with the just-charred kick of roasted peppers. Either shishito or padron peppers would work for this recipe — each is a relatively mild, quick-roasting option that has just a hint of heat without being super spicy.
Eggplant + Roasted Red Pepper Dip Toast with Roasted Shishito Peppers and Scallions
shishito or padron peppers
salt, pepper, and red pepper flakes to taste
1 bundle of scallions
Your preferred bread
1 container CAVA Eggplant and Roasted Red Pepper Dip
Preheat oven to 400 degrees Fahrenheit. Toss peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 18 minutes, until lightly charred. Spread Eggplant + Roasted Red Pepper on toast. Top with roasted peppers, a sprinkle of scallions, and a sprinkle of red pepper flakes.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.