Description
This Eggplant Pepper Spread is a flavorful and easy-to-make dish featuring roasted eggplant and red bell peppers blended into a smooth, garlicky spread. Perfect as an appetizer or a side, it is healthy, vibrant, and versatile.
Ingredients
Scale
Vegetables
- 1 medium eggplant
- 2 red bell peppers
Other Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Eggplant: Slice the eggplant into 1-inch thick rounds, sprinkle them with salt, and let them sit for 15 minutes to draw out any bitterness. Then rinse the slices thoroughly and pat them dry with a towel.
- Prepare Peppers: Halve the red bell peppers, remove all seeds and membranes, and place them skin-side up on a baking sheet to roast.
- Roast Vegetables: Drizzle olive oil evenly over the eggplant slices and red bell peppers. Roast in the preheated oven for 25 to 30 minutes until the vegetables are tender and have a nice char on the skin.
- Blend Ingredients: Transfer the roasted vegetables to a food processor. Add the minced garlic, salt, and pepper, then blend until you achieve a smooth and creamy spread.
- Finish and Serve: Pour the blended spread into a mixing bowl, stir in the chopped fresh parsley for freshness, and serve the spread warm or at room temperature as a delicious appetizer or accompaniment.
Notes
- Salting the eggplant helps reduce bitterness and improve texture.
- You can serve this spread with bread, crackers, or fresh vegetables.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
- For a smoky flavor, consider charring the peppers over an open flame before roasting.
