Roasted Red Pepper & Eggplant Spread

Roasted Red Pepper & Eggplant Spread on Little toasts with parsley on top and dip and eggplant in background
Posted On: September 2, 2017
Last updated: January 4th, 2024

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 roasted eggplant spread that my Grandmother & Mom used to make with an Eastern European flair.  It’s called “Ikra” Eggplant Caviar; it’s like the poor man’s caviar.  The ingredients are similar, but this spread has a more Mediterranean flair because of the ingredients like capers & parsley.

Roasted Red Pepper & Eggplant Spread plated on toasts with parsley

Roasted Eggplant

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.

Roasted Red Pepper & Eggplant Spread plated with eggplant and as a dip in back

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.

Roasted Red Pepper & Eggplant Spread plated as a spread and dip with eggplant

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.

Roasted Red Pepper & Eggplant Spread recipe steps collage
Roasted Red Pepper & Eggplant Spread close up with toasts, pita chips, carrots and celery

Give this tangy and savory roasted red pepper and eggplant spread a try and let us know what you think below!  Happy cooking.

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Roasted Red Pepper & Eggplant Spread on Little toasts with parsley on top and dip and eggplant in background

Roasted Red Pepper & Eggplant Spread

Katia
This spiced up roasted red pepper & eggplant spread is a delicious unexpected vegetarian addition for a party table, appetizer or veggie dip. Try it with pita chips or little toasts.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Condiment
Cuisine Mediterranean
Servings 12
Calories 54 kcal

Ingredients
  

  • 2 eggplants about 1 lb each
  • 3 large garlic cloves minced
  • 3/4 cup onion finely chopped
  • 3 Tbsp concentrated tomato paste if not using concentrated can sub for 1/3 cup regular tomato paste
  • 2 Tbsp red wine vinegar
  • 2 Tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8-1/4 tsp cayenne pepper adjust to your liking
  • 1 cup jarred roasted red peppers chopped
  • 1 Tbsp capers drained and finely chopped
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh Italian flat leaf parsley

Instructions
 

  • Preheat oven to 450 degrees. With a fork, pierce eggplant about 6 times around the eggplant.
  • Place the eggplant on a foil lined baking sheet and bake 45 minutes, turning every 5-10 minutes. You want the eggplant well roasted and darkened all around.
  • After roasting let cool slightly and then peel all the skin and remove the stem, then drain eggplant for about 10 minutes and chop.
  • While the eggplant is roasting, combine the tomato paste, red wine vinegar, balsamic vinegar, paprika, salt and ground peppers in a small bowl. Stir until smooth.
  • Heat a skillet over medium heat and add onion and garlic. Cook about 8 minutes or onion fairly tender.
  • Stir in chopped eggplant, tomato paste mixture, roasted bell peppers and capers. Cook another 10 minutes.
  • Remove from heat and stir in parsley. Adjust the salt and pepper if need be.
  • Transfer to a bowl, cover and chill until ready to serve.

Notes

Keep chilled in the refrigerator and enjoy within a few days.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.

Nutrition

Serving: 0.25cupCalories: 54kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 310mgPotassium: 263mgFiber: 3gSugar: 4gVitamin A: 288IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword eggplant spread, vegetarian appetizer
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Roasted Red Pepper & Eggplant Spread/Dip Pinterest Pin Collage

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