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–+ servings
Roasted Eggplant and Bell Pepper Spread

Irresistible Roasted Eggplant and Bell Pepper Spread Recipe

Delight in this Roasted Eggplant and Bell Pepper Spread, a warm, flavorful addition to any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Mediterranean, Romanian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spread
  • 2 medium Eggplants Pierce several times before roasting
  • 2 medium Red Bell Peppers
  • 1 large Brown Onion Can substitute with yellow onions or shallots
  • 400 grams Passata Can use canned crushed tomatoes as a substitute
  • 1 teaspoon Kosher Salt Adjust according to taste
  • 2 leaves Bay Leaves Optional
  • 1 teaspoon Ground Black Pepper Adjust according to taste
  • 4 tablespoons Sunflower Oil Can substitute with canola or vegetable oil

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Skillet
  • knife
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 390°F (200°C).
    Roasted Eggplant and Bell Pepper Spread
  2. Pierce the eggplants several times and lay them on a baking sheet with red bell peppers.
    Eggplant Schnitzel with Tomato Sauce
  3. Roast the eggplants for 50-60 minutes and the bell peppers for about 40 minutes.
  4. Peel the skin off eggplants and dice both eggplants and bell peppers into small cubes.
  5. Grate the brown onions and sauté in sunflower oil until translucent, about 3 minutes.
    Roasted Eggplant and Bell Pepper Spread
  6. Stir in the diced bell peppers and sauté for another 3 minutes.
  7. Combine diced eggplant, kosher salt, ground black pepper, bay leaves, and passata in the skillet.
  8. Let the mixture simmer uncovered for about 40-45 minutes, stirring frequently.
  9. Remove bay leaves and adjust seasoning with salt and pepper as needed.
  10. Serve warm or cold on crusty bread; refrigerate overnight for best flavors.
    Roasted Eggplant and Bell Pepper Spread

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 80mgCalcium: 2mgIron: 6mg

Notes

This spread can be made ahead and stored for up to a week in the fridge or frozen for up to 3 months.

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