Roasted Pepper & Eggplant Spread

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.

Olivia

Roasted Pepper & Eggplant Spread

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Roasted pepper and eggplant spread made smoky and rich. A classic Let’s Veg recipe perfect for dips, spreads, and mezze platters.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 94

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 large eggplant halved
• 2 red bell peppers
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt to taste
• Black pepper to taste

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place eggplant and peppers on the baking sheet. Drizzle with olive oil.
3. Roast for 35-40 minutes, turning peppers halfway, until vegetables are soft and lightly charred.
4. Remove peppers, cover, and let steam for 10 minutes. Peel skins and remove seeds.
5. Scoop eggplant flesh from skin.
6. Add eggplant, peppers, garlic, lemon juice, smoked paprika, salt, and pepper to a food processor.
7. Blend until smooth or slightly chunky, as preferred.
8. Taste and adjust seasoning. Serve at room temperature.

Nutrition

Calories: 94kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 273mgFiber: 3gSugar: 4gVitamin A: 1424IUVitamin C: 54mgCalcium: 12mgIron: 0.5mg

Notes

Roast over open flame for deeper smokiness

Add chili flakes for heat

Keeps refrigerated for up to 4 days

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