Description
A smoky and flavorful roasted eggplant and red pepper spread perfect as a dip or accompaniment. This Mediterranean-inspired recipe features tender roasted vegetables blended with garlic, olive oil, and lemon juice, garnished with fresh parsley for a vibrant, healthy snack or appetizer.
Ingredients
Scale
Vegetables
- 2 medium eggplants
- 2 red bell peppers
- 3 cloves garlic, peeled
Seasonings
- 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)
Garnish
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare vegetables: Cut the eggplants in half lengthwise and place them cut-side down on the prepared baking sheet. Add the whole red bell peppers and peeled garlic cloves to the sheet.
- Roast vegetables: Roast in the preheated oven for 35–40 minutes, until the eggplants and peppers are completely soft and slightly charred for smoky flavor. Flip the peppers halfway through roasting to ensure they cook evenly.
- Cool and peel: Remove the baking sheet from the oven and let the vegetables cool slightly. Peel the charred skin off the roasted peppers and scoop out the flesh from the eggplants.
- Blend ingredients: In a food processor, combine the eggplant flesh, roasted pepper flesh, garlic, olive oil, lemon juice, salt, black pepper, and smoked paprika if using. Blend until the mixture reaches a smooth or preferred texture.
- Garnish and serve: Transfer the spread to a bowl, garnish with freshly chopped parsley, and drizzle with a little extra olive oil if desired. Serve at room temperature with pita bread, crackers, or fresh vegetables for dipping.
Notes
- For a smokier flavor, you can char the peppers over a gas flame before roasting.
- Adjust garlic quantity to taste; roasting mellows the garlic flavor for a milder spread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The spread can be served cold or at room temperature based on preference.
- For a spicier version, add a pinch of cayenne pepper or a small chopped chili when blending.
