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Tasty appetizer & tidbit recipes

New Mexico Eggplant Pepita Dip

Makes 2 cups

  • 1 sweet red pepper
  • 1 large eggplant
  • 1 tomato
  • ¼ cup pepitas (pumpkin seeds), shelled and roasted
  • 1 clove garlic
  • 2 Tbsp. minced fresh cilantro
  • 1 Tbsp. fresh lime juice
  • ¼ tsp. red pepper flakes
  • Sea salt and freshly ground pepper


  1. Preheat the broiler.
  2. Roast the whole red pepper under the broiler (or over an open flame on a gas stove) until the skin blackens and chars. Place in a bowl and let cool.
  3. Peel off the blackened skin and discard.
  4. Cut the peppers in half, remove the seeds and core.
  5. Preheat the oven to 350˚F
  6. Prick the eggplant with a fork several times to help release the juice.
  7. Place on a baking sheet and roast until very soft, about 1 hour. Let cool.
  8. Peel and discard.
  9. In a food processor fitted with a steel blade, combine the roasted eggplant, roasted pepper, tomato, pepitas, garlic, cilantro, lime juice, red pepper flakes, and salt and pepper to taste.
  10. Puree until smooth.

The dip can be refrigerated for up to 1 week.

Recipe by Lesley Stowe