Roasted Red Pepper & Eggplant Spread is a delectable vegetable spread that will even excite non vegetarian palates. This robust roasted vegetable spread is full of richly melded flavors; from tomato to roasted red pepper, capers and fresh parsley. I grew up loving a similar roasted eggplant spread that my mother used to make with a Russian flair. It’s called Eggplant Caviar (it’s like the poor man’s caviar). The ingredients are similar, but this spread has a more Mediterranean flair because of some added ingredients. I will share my family’s eggplant spread in the future, but for now this is my go-to recipe.
Eggplant is not a very pretty vegetable inside, but once this delicious veggie spread comes together you forget that very quickly. Eggplant cleans up real nice once incorporated into a recipe like this. The hidden beauty of eggplant is also it’s health benefits. Not only is it low in calories, but it’s loaded with vitamins, minerals and antioxidants. It’s also great for digestion; so cook it up and enjoy some eggplant for it’s taste and natural goodness.
Spread it or Dip into it!
I love serving this eggplant spread on little European style toasts as an appetizer, but it’s also great on regular toast as a light snack or lunch. Pita chips and cut vegetables are also great to dip into it.
Making Roasted Eggplant Spread
This spread is very easy to make, but takes a little extra time roasting the eggplants, but trust me, it’s so worth the time. I like this spread chunky, but if you prefer it smooth just pulse it a few times in a food processor after it’s cooked.
Give this tangy and savory roasted red pepper and eggplant spread a try and let us know what you think below! Happy cooking.