Roasted Red Pepper & Eggplant Spread
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 3 cups 1x
- Category: Condiment
- Cuisine: Mediterranean
Ingredients
Scale
- 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 drained capers, 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
- Serving Size: 1
Find it online: https://wholemadeliving.com/roasted-red-pepper-eggplant-spread/
