If there’s one appetizer that never fails to wow a crowd, it’s this Roasted Eggplant and Pepper Spread. A vibrant celebration of Mediterranean flavors, this silky, smoky spread offers all the charm of baba ganoush with a fresh, tangy twist thanks to sweet roasted peppers and a bright hit of lemon. It’s as perfect for rolling into a cozy picnic as it is for dressing up a dinner party table, and every bite is packed with color, creaminess, and irresistible depth. Whether you dip, dollop, or sandwich it, you’ll find yourself craving this Roasted Eggplant and Pepper Spread long after the bowl is empty.
Ingredients You’ll Need
What makes this Roasted Eggplant and Pepper Spread so wonderful is its lineup of simple, wholesome ingredients that shine brightest when treated to a good roast. Each one plays a special role, bringing its own flavor and texture to the table for a totally crave-worthy result.
- Eggplant: Roasting brings out the eggplant’s creamy texture and subtle, smoky undertones.
- Red bell peppers: These sweet peppers not only add vibrant color, but their charred skins offer a lovely depth of flavor.
- Garlic (unpeeled): Roasted alongside the veggies, the garlic mellows into a soft, caramelized delight that perfumes the entire spread.
- Olive oil: Just a splash blends everything into a luscious, velvety dip and enriches each bite.
- Lemon juice: Brightens up the spread and lifts all the flavors with its zingy freshness.
- Smoked paprika (optional): For a gentle warmth and a touch of smokiness — perfect if you want a bolder flavor!
- Salt: Seasons and sharpens all the natural flavors.
- Black pepper: Offers a gentle bite that balances the sweetness of the veggies.
- Fresh parsley (optional garnish): Adds a burst of color and a fresh, herbal finish when sprinkled on top.
How to Make Roasted Eggplant and Pepper Spread
Step 1: Prep and Roast the Veggies
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Pierce that glossy eggplant several times with a fork — this helps it cook through evenly without bursting. Nestle it on the tray alongside the whole red bell peppers and unpeeled garlic cloves, then roast everything for 35 to 40 minutes. Remember to turn the peppers about halfway so they char evenly. You’re aiming for tender eggplant and peppers whose skins blister and blacken: that’s where all the magic happens!
Step 2: Cool and Peel
Once everything’s out of the oven, let the vegetables cool for a bit — just enough so you can handle them comfortably. The skins of the peppers and eggplant should peel off easily; don’t worry if a little skin stays on, a bit of char adds character. Gently squeeze out the sweet, roasted garlic from their skins. This step is where the mixture’s creamy, smoky personality really locks in.
Step 3: Blend to Perfection
Transfer the peeled vegetables and garlic to your food processor. Add the olive oil, lemon juice, smoked paprika (if using), salt, and black pepper. Blend until everything is incorporated — you can go ultra-smooth or leave it a bit chunky for texture. Give it a taste, then add more seasoning or lemon if you like a bit more punch. The aroma at this point is utterly irresistible!
Step 4: Serve and Garnish
Spoon the Roasted Eggplant and Pepper Spread into your favorite bowl. Top with chopped fresh parsley for a pop of color and freshness. You can serve it up warm or chill it for an even more refreshing taste. Pair with crusty bread, pita, or crisp veggies and watch it disappear!
How to Serve Roasted Eggplant and Pepper Spread
Garnishes
This spread truly shines with a handful of carefully-chosen garnishes. A sprinkle of fresh parsley adds freshness and a dash of color, but consider a swirl of extra virgin olive oil or even a dusting of smoked paprika for a dramatic, rustic finish. If you want to dial up the crunch, scatter over some toasted pine nuts or sunflower seeds.
Side Dishes
The Roasted Eggplant and Pepper Spread plays beautifully alongside simple sides. Try it with warm pita, chewy focaccia, crisp baguette slices, or crunchy veggies like cucumber, carrots, and radishes. For something heartier, use it as a brilliant dip for baked potato wedges or as part of a lavish Mediterranean mezze platter with olives, hummus, and marinated artichokes.
Creative Ways to Present
This spread is a delicious multitasker! Spread it in sandwiches and wraps for a punch of flavor, or use it as a base on flatbreads with roasted tomatoes. Dollop it onto grain bowls or salads for an unexpected twist, and it’s also perfect as a topping for grilled chicken, fish, or tofu. For parties, try portioning it into small jars for individual tapas-style servings.
Make Ahead and Storage
Storing Leftovers
One of the beauties of Roasted Eggplant and Pepper Spread is how well it keeps. Spoon any leftovers into an airtight container and refrigerate; your spread will stay fresh and delicious for up to five days, making it perfect for meal prep or spontaneous snacking.
Freezing
If you’ve made a big batch, you can definitely freeze this spread. Use a freezer-safe container, leaving a little space at the top for expansion. Thaw overnight in the fridge before serving — just know the texture may become a touch softer, but the bold flavors hold up beautifully.
Reheating
For those who love their Roasted Eggplant and Pepper Spread warm, just pop it in the microwave for 10-20 seconds or gently reheat on the stovetop over low heat. Add a drizzle of olive oil if needed to restore its silky lusciousness before serving.
FAQs
Can I roast the vegetables ahead of time?
Absolutely! You can roast the eggplant, peppers, and garlic up to two days in advance. Store them in the fridge until you’re ready to blend and season everything together; this actually deepens the flavors even more.
Do I need to use smoked paprika?
Not at all — the smoked paprika is totally optional. It adds a gentle warmth and a hint of smokiness, but if you prefer a more straightforward flavor, simply leave it out or substitute with a pinch of cumin.
Is this recipe suitable for freezing?
Yes! Roasted Eggplant and Pepper Spread holds up well in the freezer for up to three months. Thaw it in the fridge overnight and stir well before serving to refresh its texture.
How else can I use leftovers?
Besides spreading and dipping, try swirling leftovers into soups, stirring into cooked pasta, or using it as a flavorful layer in veggie lasagna or on homemade pizza. Its versatility is half the fun!
Can I make this spread spicy?
Definitely — if you love a kick, toss a pinch of red pepper flakes or a little roasted jalapeño into the mix. Adjust to taste for your preferred level of heat.
Final Thoughts
There’s just something magical about sharing a homemade Roasted Eggplant and Pepper Spread with friends or family — it’s colorful, luscious, and packed with the best summer flavors. If you’ve never tried this Mediterranean favorite, there’s no better time. Grab a few simple ingredients, fire up your oven, and treat yourself to a spread that might just become your new go-to appetizer!
Print
Roasted Eggplant and Pepper Spread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 1/2 cups
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Description
This Roasted Eggplant and Pepper Spread is a flavorful Mediterranean appetizer perfect for dipping with bread or pita. Smoky roasted eggplant, red bell peppers, and garlic blended with olive oil and seasonings create a delicious spread with a hint of tanginess.
Ingredients
Eggplant:
- 1 large eggplant
Red Bell Peppers:
- 2 red bell peppers
Garlic:
- 3 cloves garlic (unpeeled)
Others:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Vegetables: Prick the eggplant, place it with whole red bell peppers and unpeeled garlic on the baking sheet. Roast for 35–40 minutes until soft.
- Prepare Ingredients: Peel the vegetables, squeeze garlic from skins. Place in a food processor with olive oil, lemon juice, paprika, salt, and pepper.
- Blend: Blend until smooth or slightly chunky to desired consistency.
- Adjust Seasoning: Taste and adjust seasoning. Garnish with parsley.
- Serve: Serve warm or chilled with bread, pita, or as a spread.
Notes
- For a spicier version, add red pepper flakes or roasted jalapeño.
- This spread keeps well refrigerated for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
