When I was young, I used to think eggplant was boring and a bit odd. But not anymore! Now, this eggplant-based spread is one of my favorite go-to foods. It’s one of those dishes you’ll want to eat all year round. It’s delicious as a spread on a piece of sourdough and amazing as a dip with a good cracker. Ready to find out how to make it? Well, guess what – I am ready to share!
What You Need
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Eggplant: To prepare the eggplant for this recipe, start by washing it well and then wrapping it in foil. Roasting the vegetables is key to getting that delicious flavor.
Red bell peppers – Peppers are amazing to roast because they become incredibly sweet and flavorful. You can use different types of peppers, however my favourite are the red bell peppers or banana peppers. Wash it well, dry it up and add it on a pan sheet to roast with the rest of the vegetables.
Garlic – We need a whole garlic bulb, unpeeled, and wrapped completely in foil. Roasting the garlic will make it sweet and mellow, adding a fantastic flavor to the spread. Trust me in the process, you can definitely grate the garlic with a microplane – but the flavor of roasted garlic is incomparable.
Sweet Tomatoes: We’ll be roasting these as well. Leave them unpeeled and wash them thoroughly before adding them to the sheet pan along with the other vegetables. Roasting tomatoes enhances their natural sweetness and brings out a rich, concentrated flavor that adds depth and complexity to the spread.
Salt and Black Pepper: Keep these handy to season the spread to taste. A little seasoning goes a long way in enhancing the flavors of the roasted vegetables.
Extra Virgin Olive Oil: Use this to enhance the flavor of the spread.
Chopped Parsley: Adding some chopped parsley will do wonders, bringing a fresh, vibrant touch to the spread.
Roasted Eggplant Spread
Course: Sides, SnacksCuisine: MediterraneanDifficulty: Easy10
minutes40
minutes50
minutesIngredients
1 medium size eggplant
1 whole garlic bulb
4-5 small tomatoes
2 medium size bell peppers
Salt & black pepper to taste
1/8 cup extra virgin oil
1/2 cup chopped parsley
Directions
- Roast the vegetables:
- Preheat the oven to 400°F (200°C).
- While the oven is heating, prepare the vegetables. Wash everything thoroughly and dry well.
- Add the vegetables to a baking sheet. Wrap the garlic and eggplant separately in aluminum foil.
- Roast the vegetables in the oven for approximately 30-40 minutes. Note that you may need to pull the tomatoes and peppers out a bit earlier to prevent burning, small vegetables need less time to roast. Keep a close eye on them.
- Cool and peel the vegetables:
- Place the warm vegetables straight into a plastic bag to cool down for 1-2 hours. This will make peeling their skin off easier.
- Prepare the spread:
- In a food processor, add the peeled eggplant and pulse for about 10 seconds. You want to keep some chunks of vegetables, so don’t over-process.
- Add the remaining roasted vegetables one by one, blending them until well mixed.
- Season with salt and pepper, then add the extra virgin olive oil and blend until combined.
- To serve, transfer the spread to a small bowl and sprinkle with chopped parsley. Enjoy it with a toasted slice of sourdough bread!
Recipe Video
Notes
- For a smoother and creamier texture, you can blend in one small avocado.
- For a spicier kick, add a small roasted chili pepper to the mix for extra flavor.
Roasted Eggplant Spread
Course: Sides, SnacksCuisine: MediterraneanDifficulty: Easy10
minutes40
minutes50
minutesIngredients
1 medium size eggplant
1 whole garlic bulb
4-5 small tomatoes
2 medium size bell peppers
Salt & black pepper to taste
1/8 cup extra virgin oil
1/2 cup chopped parsley
Directions
- Roast the vegetables:
- Preheat the oven to 400°F (200°C).
- While the oven is heating, prepare the vegetables. Wash everything thoroughly and dry well.
- Add the vegetables to a baking sheet. Wrap the garlic and eggplant separately in aluminum foil.
- Roast the vegetables in the oven for approximately 30-40 minutes. Note that you may need to pull the tomatoes and peppers out a bit earlier to prevent burning, small vegetables need less time to roast. Keep a close eye on them.
- Cool and peel the vegetables:
- Place the warm vegetables straight into a plastic bag to cool down for 1-2 hours. This will make peeling their skin off easier.
- Prepare the spread:
- In a food processor, add the peeled eggplant and pulse for about 10 seconds. You want to keep some chunks of vegetables, so don’t over-process.
- Add the remaining roasted vegetables one by one, blending them until well mixed.
- Season with salt and pepper, then add the extra virgin olive oil and blend until combined.
- To serve, transfer the spread to a small bowl and sprinkle with chopped parsley. Enjoy it with a toasted slice of sourdough bread!
Recipe Video
Notes
- For a smoother and creamier texture, you can blend in one small avocado.
- For a spicier kick, add a small roasted chili pepper to the mix for extra flavor.
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