If you’re looking for a vibrant, versatile appetizer that brings sun-soaked Mediterranean flavors right to your table, this Roasted Eggplant and Pepper Spread is about to be your new go-to recipe. With its smoky, slightly sweet profile and luxuriously creamy texture, it’s perfect for impressing your guests or treating yourself on any day of the week. The combination of roasted vegetables and zesty seasonings makes every bite unforgettable—and you’ll love how this spread elevates everything from a humble slice of bread to the fanciest charcuterie board.
Ingredients You’ll Need
The beauty of Roasted Eggplant and Pepper Spread really shines through in its simplicity. With just a handful of staple ingredients, you capture incredible depth of flavor and color. Each component is hand-picked for its delicious role—so don’t skimp on any!
- Eggplant: Roasting the eggplant deepens its flavor and creates that signature creamy base.
- Red bell peppers: Provide sweetness, gorgeous color, and a balancing brightness to the spread.
- Garlic: Roasted alongside the veggies, it mellows in flavor and builds aromatic richness.
- Olive oil: Adds silkiness, helps with roasting, and pulls the flavors together beautifully.
- Lemon juice: Delivers a fresh, tangy lift that wakes up the entire dish.
- Salt: Enhances each ingredient and brings the blend together harmoniously.
- Black pepper: Balances the sweetness of the peppers with a gentle kick.
- Smoked paprika: Adds subtle smokiness that makes the flavor truly irresistible.
- Chopped fresh parsley (optional): Sprinkle on top for a vibrant garnish and pop of freshness.
How to Make Roasted Eggplant and Pepper Spread
Step 1: Prep Your Vegetables
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Slice your large eggplant in half lengthwise and halve and seed the red bell peppers. Place everything cut-side down on your baking sheet—don’t forget to add those garlic cloves in there for mellow sweetness!
Step 2: Drizzle and Roast
Generously drizzle the eggplant, peppers, and garlic with olive oil. This helps everything caramelize and prevents dryness. Slide the tray into your preheated oven and roast for 35 to 40 minutes, until the vegetables are meltingly tender and their skins are nicely blistered. Your kitchen will start to smell pretty amazing right about now!
Step 3: Cool and Peel
Let the veggies cool for a few minutes—just enough so you can handle them. Now, peel the skins off your blistered peppers and eggplant, discarding the skins (they’ve done their job by now). This step ensures your Roasted Eggplant and Pepper Spread comes out silky smooth, without any chewy bits.
Step 4: Blend Everything Together
Scoop the soft, roasted flesh and garlic into your food processor. Add the lemon juice, salt, black pepper, and that all-important smoked paprika. Now, pulse until you reach your preferred texture. You might like it completely smooth or just a little bit chunky—both are delicious, so go with your gut!
Step 5: Taste and Adjust
Give your spread a taste. Want it zestier or a touch saltier? Adjust the seasonings to suit your palate. If you’re after a creamier finish, blend in a spoonful of tahini or a dash more olive oil. Once you’re happy, transfer to a serving bowl and decide whether you want to enjoy it warm, at room temperature, or even chilled.
How to Serve Roasted Eggplant and Pepper Spread
Garnishes
This spread loves a shower of chopped fresh parsley—its herby brightness livens up every bite. You can also go fancy with a sprinkle of smoked paprika, toasted pine nuts, or even a little drizzle of extra-virgin olive oil for a glossy finish.
Side Dishes
Roasted Eggplant and Pepper Spread pairs naturally with warm pita, crusty sourdough, seeded crackers, or crisp veggie sticks. For a heartier snack, try swooping it onto freshly baked flatbreads or alongside falafel and tabbouleh for a brilliant Mediterranean mezze platter.
Creative Ways to Present
If you want to shake things up, spread a generous spoonful inside a sandwich or a wrap for instant flavor. Swirl it into grain bowls, dollop onto baked potatoes, or use it as a topping for grilled chicken or fish. It even transforms a breakfast toast into a savory delight with just one scoop! This Roasted Eggplant and Pepper Spread plays well with so many dishes, you’ll never run out of ideas.
Make Ahead and Storage
Storing Leftovers
Got some Roasted Eggplant and Pepper Spread left in the bowl? Just scoop it into an airtight container and chill in the refrigerator. It stays fresh and delicious for about 4 to 5 days, making it perfect for grabbing on busy mornings or for quick snacks throughout the week.
Freezing
If you want to keep your spread handy for even longer, simply freeze it in small, portion-sized containers. This preserves its flavor and texture for up to two months. When cravings strike, just thaw overnight in the refrigerator and give it a little stir before serving.
Reheating
While Roasted Eggplant and Pepper Spread is tasty straight from the fridge, you can gently bring it to room temperature or warm it briefly in the microwave or on the stovetop. A few seconds is all it takes to coax out its aromatic depth—just don’t overheat, as you want to keep that luscious texture intact.
FAQs
Can I use different colored bell peppers in this spread?
Absolutely! While red bell peppers add beautiful color and sweetness, feel free to use yellow or orange peppers for a similar effect. Green ones are a bit more bitter but can be mixed in for added complexity.
Is there a way to make this spread spicier?
Yes! Sprinkle in a pinch of chili flakes or even a diced roasted jalapeño to introduce some pleasant heat to your Roasted Eggplant and Pepper Spread.
Can I prepare Roasted Eggplant and Pepper Spread without a food processor?
If you don’t have a food processor, a blender, potato masher, or even a sturdy fork can help you achieve a rustic, chunky consistency. Just make sure everything is roasted until ultra-tender for easy mashing.
What’s the best way to roast the vegetables if I have a grill?
Fire up your outdoor grill or grill pan for an extra smoky taste! Grill the eggplant and peppers skin-side down until charred and softened—this really intensifies the flavors and adds a backyard barbecue twist.
Can this be used as a pasta sauce?
It sure can! Warm up your Roasted Eggplant and Pepper Spread and toss with cooked pasta for a creamy, smoky, and veggie-packed alternative to traditional sauces.
Final Thoughts
Whether you’re hosting a party or just want to treat yourself to something special, Roasted Eggplant and Pepper Spread is guaranteed to make any occasion feel a little more festive. With its bold flavors, velvety texture, and endless serving possibilities, this recipe is the kind of kitchen hero you’ll keep coming back to. Don’t wait—grab these simple ingredients and discover just how delicious (and fun!) homemade spread can be.
Print
Roasted Eggplant and Pepper Spread Recipe
- Total Time: 50 minutes
- Yield: 1½ cups 1x
- Diet: Vegan
Description
This Roasted Eggplant and Pepper Spread is a flavorful Mediterranean dip that is perfect for entertaining or as a tasty snack. Roasting the vegetables brings out their natural sweetness, while the smoked paprika adds a depth of flavor. Serve this spread with pita bread, crackers, or fresh vegetables for a delicious appetizer.
Ingredients
Eggplant Spread:
- 1 large eggplant, halved lengthwise
- 2 red bell peppers, halved and seeded
- 3 cloves garlic, peeled
- 2 tablespoons olive oil
Seasoning:
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: Place eggplant, bell peppers, and garlic on the baking sheet, drizzle with olive oil, and roast for 35–40 minutes until tender and skins blistered.
- Peel Vegetables: Remove from oven, cool slightly, peel skins off peppers and eggplant, and discard.
- Blend Ingredients: Transfer roasted flesh and garlic to a food processor, add lemon juice, salt, pepper, and smoked paprika. Blend until smooth or slightly chunky.
- Adjust Seasoning: Taste the spread and adjust seasoning as needed.
- Serve: Serve warm or chilled, garnished with chopped parsley.
Notes
- This spread is great as a dip with pita or crusty bread, or as a sandwich spread.
- You can add chili flakes for a spicy kick or stir in tahini for creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
