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)

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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.