Description
A smoky, savory Mediterranean-style spread made from roasted eggplant, bell peppers, garlic, and olive oil. Perfect as a dip, sandwich spread, or appetizer with crusty bread.
Ingredients
Scale
- 2 medium eggplants
- 2 red bell peppers
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional for added depth)
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Cut eggplants in half lengthwise and place cut-side down on the baking sheet. Add whole red bell peppers and garlic cloves to the sheet.
- Roast for 35–40 minutes, or until the eggplants and peppers are soft and slightly charred. Turn peppers halfway through for even roasting.
- Remove from the oven and let cool slightly. Peel the skin from the roasted peppers and scoop the flesh from the eggplants.
- In a food processor, combine the eggplant flesh, roasted pepper flesh, garlic, olive oil, lemon juice, salt, pepper, and smoked paprika (if using). Blend until smooth or desired texture is reached.
- Transfer to a bowl, garnish with chopped parsley, and drizzle with a little more olive oil if desired.
- Serve at room temperature with pita, crackers, or fresh vegetables.
Notes
- For a chunkier texture, pulse the ingredients instead of blending until smooth.
- Store in an airtight container in the refrigerator for up to 4 days.
- This spread is great on sandwiches, toast, or as a side to grilled meats.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 2g
- Sodium: 140mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg