Roasted Eggplant and Pepper Spread

Name: Roasted Eggplant and Pepper Spread
Total time: 50 min
Yield: 6
Ingredients: 2 pcs Eggplant; 4 pcs Tomato; 2 pcs Bell pepper; 1 head Garlic; 20 g Parsley; 20 g Dill; 4 tbsp Olive oil; 1 tbsp Balsamic glaze; 1 tsp Salt; 0.5 tsp Ground black pepper

50 min

Eggplants, tomatoes, peppers and a whole head of garlic roast together at 190 °C, then the skins come off and everything is chopped by hand with herbs. A spread for bread that keeps in the fridge for days.

Ingredients

6 servings

Eggplant2 pcs

Tomato4 pcs

Bell pepper(one red, one green)2 pcs

Garlic1 head

Parsley20 g

Dill20 g

Olive oil4 tbsp

Balsamic glaze1 tbsp

Salt1 tsp

Ground black pepper0.5 tsp

Instructions

Put the whole eggplants, tomatoes, peppers and the head of garlic in the basket.

Cook at 190 °C (374 °F) for 30 minutes — the skins should blister and char in patches.

Transfer the vegetables to a bowl, cover with cling film and leave for 10 minutes: the skins then slip off easily.

Peel the vegetables and remove the seeds, squeeze the garlic out of its papery skin.

Chop everything finely with a knife along with the parsley and dill — a blender would turn it into purée.

Dress with olive oil, season with salt and pepper, add the balsamic glaze and stir.

Serve with bread, warm or chilled.

💡Tip

Chop by hand, not in a blender

The spread should keep some texture — that is what holds it on the bread instead of sliding off.

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