Roasted pepper and eggplant spread is rich, smoky, and deeply satisfying. Sweet peppers and tender eggplant roast until soft, then blend into a spread that feels bold yet balanced. It’s perfect with warm bread, crackers, or as a flavorful addition to sandwiches and bowls.
This is Let’s Veg comfort with depth.
This recipe is part of our Eggplant Recipes Guide, where you can explore simple ways to cook eggplant in everyday meals.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Roasted Pepper & Eggplant Spread
Roasted pepper and eggplant spread made smoky and rich. A classic Let’s Veg recipe perfect for dips, spreads, and mezze platters.
Ingredients
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place eggplant and peppers on the baking sheet. Drizzle with olive oil.
- Roast for 35-40 minutes, turning peppers halfway, until vegetables are soft and lightly charred.
- Remove peppers, cover, and let steam for 10 minutes. Peel skins and remove seeds.
- Scoop eggplant flesh from skin.
- Add eggplant, peppers, garlic, lemon juice, smoked paprika, salt, and pepper to a food processor.
- Blend until smooth or slightly chunky, as preferred.
- Taste and adjust seasoning. Serve at room temperature.
Nutrition
Notes
Roast over open flame for deeper smokiness
Add chili flakes for heat
Keeps refrigerated for up to 4 days