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
Scale
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
