Roasted Red Pepper and Eggplant Spread
Roasted Red Pepper and Eggplant Spread is a vibrant blend, echoing with the whispers of sun-kissed Mediterranean coasts. Think of it as a spreadable vacation, a gastronomic getaway that transports your senses straight to a beachside café. Ready for a taste trip?
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Nutritions
Nutrition Facts
Roasted Red Pepper and Eggplant Spread
Amount per Serving
Calories
30
% Daily Value*
Fat
2
g
3
%
Sodium
10
mg
0
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1.5
g
2
%
Protein
0.6
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Red bell peppers - 2 large
- Eggplant - 1 medium-sized
- Olive oil - 2 tablespoons 30ml
- Garlic cloves minced - 3
- Lemon juice - 1 tablespoon 15ml
- Fresh parsley chopped - a handful
- Salt and pepper to taste
Instructions
- Crafting the Spread:
- Begin by preheating your oven to a nice 425°F (220°C).
- Place red bell peppers and eggplant on a baking sheet.
- Drizzle them generously with olive oil.
- Roast these Mediterranean gems until they wear a charred coat.
- Once done, place them in a bowl and cover with plastic wrap. This makes peeling easier.
- After cooling, peel away the charred skin and reveal their smoky soul.
- Pulse them in a blender, adding garlic, lemon juice, salt, and pepper.
- Pursue a smooth consistency or leave it slightly chunky, as per your texture tale.
- Before serving, don't forget the parsley sprinkle, adding that refreshing touch.
Notes
Expert Tips:
1. Looking for deeper flavors? Grill the veggies instead of roasting.
2. For a creamier texture, consider adding a dollop of Greek yogurt.
3. Store leftovers in a sealed container, and enjoy its versatility for up to 5 days.
Ways to Relish:
- Crown a slice of rustic bread with this spread.
- Dive into it with crispy pita chips.
- Or, let it grace grilled chicken or fish, complementing their flavors.
