If you’re looking for a vibrant, nutrient-packed appetizer that instantly elevates any gathering, let me introduce you to my absolute favorite Roasted Eggplant and Pepper Spread. This Mediterranean classic blends smoky roasted vegetables, aromatic garlic, and a squeeze of bright lemon into a creamy, irresistible dip. It’s a dish that checks every box—vegan, colorful, bursting with flavor—and comes together with simple ingredients you probably already have. Whether you’re scooping it up with crackers, piling it high on pita, or adding a dollop to your next grain bowl, this Roasted Eggplant and Pepper Spread is guaranteed to become a staple you’ll crave on repeat.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Roasted Eggplant and Pepper Spread so special is the way a handful of fresh ingredients meld into something magic. Each one plays an important part, from the creamy eggplant base to the bright pop of lemon and parsley. Here’s what you’ll need to make this Mediterranean favorite shine.
- Eggplant: Choose 2 medium eggplants—when roasted, they transform into a silky, smoky canvas for all the other flavors.
- Red bell peppers: 2 red bell peppers add natural sweetness and that signature vivid red hue that makes the spread pop.
- Red onion: 1 small red onion, chopped, brings in a gentle sharpness and subtle crunch.
- Garlic: 2 minced cloves—the essential backbone for any savory spread, giving depth and a little kick.
- Olive oil: 2 tablespoons for luscious richness and to help all the flavors meld together.
- Lemon juice: 1 tablespoon is your ticket to brightness and balance—don’t skip this!
- Salt: 1 teaspoon will highlight all the best flavors without overpowering.
- Black pepper: 1/4 teaspoon for a gentle bit of heat and balance.
- Smoked paprika: 1/4 teaspoon brings in a subtle, woodsy smokiness that takes this spread to the next level.
- Fresh parsley: Optional, but a sprinkle of this green on top livens up the look and adds a final layer of herbaceousness.
How to Make Roasted Eggplant and Pepper Spread
Step 1: Roast the Eggplant and Peppers
Preheat your oven to 425°F (220°C). Start by pricking your eggplants all over with a fork—this helps steam escape and prevents any messy bursting. Lay the eggplants and whole red bell peppers directly on a baking sheet. Slide them into the hot oven and roast for 35 to 40 minutes, turning occasionally so every side gets that gorgeous char. You’re looking for deep, wrinkled skins and super tender flesh underneath, with some smoky, blackened patches.
Step 2: Cool and Peel
Once the veggies are roasted to perfection, pull them from the oven and let them cool for about 15 minutes. This makes them easier to handle and gives you time to set up your next ingredients. When cool enough to touch, peel off the skins—they should slip right off—and remove any big batches of seeds from the peppers. Toss the bitter skins and seeds, keeping only the soft, roasted flesh.
Step 3: Combine Everything in the Food Processor
Add the peeled eggplant and peppers to your food processor. Toss in the chopped red onion, minced garlic, olive oil, lemon juice, salt, black pepper, and smoked paprika. You’re building layers of flavor here: smoky base, aromatic punch, silky oil, zingy citrus, and a hint of spice. Pulse the mixture a few times—don’t overdo it! You want a spread that’s combined but still slightly chunky, with flecks of veggies visible for texture.
Step 4: Taste and Adjust
Pause for the all-important quality control. Taste your Roasted Eggplant and Pepper Spread and adjust if needed. Some eggplants are more bitter or sweet than others, so you might want another pinch of salt or a tiny squeeze more lemon juice to make the flavors pop just right. Every cook’s palate is unique—make it yours!
Step 5: Garnish and Serve
Transfer the chunky, colorful spread to your favorite serving bowl. If you’re feeling fancy, add a generous sprinkle of freshly chopped parsley and a little extra drizzle of olive oil for a restaurant-worthy finish. This final touch of green really makes the sunset colors of the spread stand out, inviting everyone to dig in.
How to Serve Roasted Eggplant and Pepper Spread
Garnishes
Garnishing isn’t just about looks—it’s your opportunity to add little pops of flavor and freshness. I love scattering chopped fresh parsley over my Roasted Eggplant and Pepper Spread, and sometimes I’ll add a finishing drizzle of extra virgin olive oil or a dusting of smoked paprika. You could also toss on a few toasted pine nuts for extra crunch, or crumbled feta if you’re not keeping it vegan.
Side Dishes
Nothing beats serving Roasted Eggplant and Pepper Spread with warm pita bread or crispy crostini. Crackers, fresh vegetable sticks, or even thick slices of rustic bread are the perfect vehicles. I’ve also set this out next to tabbouleh, olives, or a big green salad for a complete Mediterranean-inspired appetizer spread.
Creative Ways to Present
Beyond the dip bowl, get playful! Stuff a spoonful of Roasted Eggplant and Pepper Spread inside pita pockets with roasted chickpeas for a vibrant vegan lunch, dollop it on grain bowls or grilled proteins, or swirl into wraps with crisp greens and sprouts. I even love to layer it on avocado toast or whisk a bit into salad dressings for extra body and flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers of your Roasted Eggplant and Pepper Spread keep beautifully. Place any extra in an airtight container and store in the refrigerator for up to five days. The flavors deepen as it sits, so it’s even tastier the next day. Just give it a good stir before serving.
Freezing
You can freeze Roasted Eggplant and Pepper Spread without worry! Divide it into small containers or freezer-safe bags for up to two months. Thaw overnight in the fridge, then stir to refresh the texture. It’s great to have a stash ready for quick snacks or surprise guests.
Reheating
Roasted Eggplant and Pepper Spread is designed to be enjoyed at room temperature or chilled, so no reheating needed. If you like, let it sit out for 15 to 20 minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I roast the vegetables on a grill instead of in the oven?
Absolutely! Charring the eggplants and peppers over a grill instead of the oven brings an even smokier depth that’s incredible. Just follow the same instructions for rotating and cooling, and you’ll intensify that classic smoky character in your Roasted Eggplant and Pepper Spread.
What can I substitute for smoked paprika?
If you’re out of smoked paprika, a dash of regular paprika works for a gentle sweetness. For even more smokiness, a pinch of ground cumin or a few flakes of chipotle powder can also add depth (just go easy—they’re potent!).
Is this spread spicy?
Not at all—Roasted Eggplant and Pepper Spread is mild and savory by default. If you want a little heat, feel free to stir in a pinch of chili flakes or finely chopped fresh chili for a customizable kick.
How far in advance can I make this spread?
Prepare the spread up to five days in advance and store tightly covered in the refrigerator. The flavors only get better and richer over time, making it the perfect make-ahead appetizer for parties or meal prep.
Is Roasted Eggplant and Pepper Spread suitable for special diets?
You bet! This spread is naturally vegan, dairy-free, gluten-free, and packed with fiber and antioxidants. It fits beautifully into Mediterranean, plant-based, and heart-healthy diets, and delights just about everyone at the table.
Final Thoughts
There’s something truly magical about sharing a bowl of homemade Roasted Eggplant and Pepper Spread with family or friends—it’s colorful, healthy, and unbelievably delicious. I hope you’ll give this recipe a try and let it become a new favorite in your kitchen, too. Don’t be surprised if it disappears faster than you expect!
Print
Roasted Eggplant and Pepper Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Roasted Eggplant and Pepper Spread is a flavorful and versatile Mediterranean dip perfect for entertaining or snacking. Smoky roasted eggplant and red peppers blended with aromatic spices create a delicious spread that pairs well with pita bread, crackers, or fresh vegetables.
Ingredients
Eggplant Spread:
- 2 medium eggplants
- 2 red bell peppers
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
Seasoning:
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast vegetables: Prick eggplants and bell peppers, roast for 35–40 minutes until tender and charred.
- Prepare the spread: Peel and blend eggplant and peppers with onion, garlic, olive oil, lemon juice, salt, pepper, and smoked paprika.
- Adjust and serve: Season to taste, transfer to a bowl, garnish with parsley, and serve with accompaniments.
Notes
- This spread can be made ahead and stored in the refrigerator for up to 5 days.
- For a smokier flavor, consider grilling the vegetables instead of roasting.
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