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
Scale
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
