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Eggplant Pepper Spread: A Delicious & Easy Recipe

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Indulge in the smoky and flavorful Eggplant Pepper Spread, a delightful blend of roasted vegetables that serves as an excellent dip, condiment, or appetizer. This easy recipe combines tender eggplants and sweet bell peppers with aromatic spices, creating a rich and savory experience perfect for any occasion—from festive gatherings to cozy nights at home. Its versatility allows you to enjoy it with crusty bread, fresh veggies, or as a topping on grilled meats. With healthy ingredients like olive oil and an abundance of vegetables, this spread not only satisfies your taste buds but also nourishes your body. Prepare it ahead of time to let the flavors deepen, making it an ideal choice for meal prep!

Ingredients

Scale
  • 2 large eggplants
  • 3 large red bell peppers
  • 3 large yellow bell peppers
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 1/4 cup red apple vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup chopped fresh basil
  • Optional: Crusty bread or crackers, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Pierce eggplants all over with a fork. Wash bell peppers and place them whole on a parchment-lined baking sheet. Roast for 45-60 minutes, turning peppers occasionally until eggplants are very soft and bell pepper skins are blackened and blistered.
  2. Place bell peppers in a bowl and cover tightly with plastic wrap to steam for 15-20 minutes. Let eggplants cool slightly.
  3. Peel the bell peppers (skins should come off easily after steaming). Remove seeds and stems. Cut eggplants in half and scoop out the flesh, discarding the skin. Roughly chop the peeled bell peppers and eggplant flesh.
  4. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Add the chopped roasted bell peppers and eggplant flesh to the skillet with the sautéed onion and garlic. Stir well to combine. Stir in red apple vinegar, tomato paste, smoked paprika, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste.
  6. Bring to a simmer over medium-low heat. Reduce heat to low, cover the skillet, and simmer for at least 30 minutes or up to an hour while stirring occasionally. The longer it simmers, the more flavors meld together.
  7. Taste the spread; adjust seasoning as needed by adding more salt, pepper, or a touch more red apple vinegar.
  8. For a smoother texture, use an immersion blender directly in the skillet or transfer it to a regular blender/food processor. If using a regular blender, let it cool slightly first before blending.
  9. Stir in chopped fresh parsley and basil (if using) to add bright flavor.
  10. Let cool completely before transferring to an airtight container. Store in the refrigerator for up to a week; flavors will develop further as it sits.
  11. Serve at room temperature or slightly chilled. Drizzle with extra virgin olive oil before serving. Enjoy with crusty bread, crackers, or as a dip for vegetables!

Nutrition

Find it online: https://easyandquickdinner.com/eggplant-pepper-spread-a-delicious-easy-recipe/