Roasted Eggplant and Red Pepper Spread
This roasted eggplant and red pepper spread is a delicious and versatile dish that can be used as a dip, spread, or condiment. It's made with just a few simple ingredients and is easy to prepare. The eggplant and red pepper are roasted until they are tender and browned, then they are combined with garlic and lemon juice in a food processor until smooth. The resulting spread is flavorful and smoky, with a hint of sweetness from the roasted vegetables.
The origins of this recipe are lost to the mists of time, but it is thought to have originated in the Middle East or Mediterranean region. It is a popular dish in many cultures, and there are many different variations on the basic recipe. Some versions include additional ingredients such as tomatoes, onions, or feta cheese. Others use different spices, such as cumin or coriander. No matter how it is made, this roasted eggplant and red pepper spread is a delicious and versatile dish that is sure to please everyone at the table.
Roasted Eggplant and Red Pepper Spread Roasted Eggplant and Red Pepper Spread Roasted Eggplant and Red Pepper Spread Roasted Eggplant and Red Pepper Spread
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 eggplant, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the eggplant and red pepper with the olive oil, oregano, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and browned.
  4. Remove the vegetables from the oven and let cool slightly.
  5. Transfer the vegetables to a food processor and pulse until smooth.
  6. Add the garlic and lemon juice and pulse until well combined.
  7. Season to taste with additional salt and pepper, if desired.
  8. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Why It Works
  • Roasting the eggplant and red pepper brings out their natural sweetness and flavor.
  • The garlic and lemon juice add a bright and tangy flavor to the spread.
  • The combination of eggplant and red pepper creates a smooth and creamy texture.
  • This spread is versatile and can be used as a dip, spread, or condiment.