Eggplant Spread with Roasted Peppers and Tomato
Eggplant spread is a cooked vegetable mixture with a soft, scoopable texture rather than separate slices.
Eggplant spread is a cooked vegetable mixture with a soft, scoopable texture rather than separate slices. Roasting the eggplant gives the flesh time to collapse, and a red pepper adds a little sweetness. Drain the roasted flesh before stirring it into the tomato base so the finished spread is not watery. This is a fresh refrigerator dish; it is not a pantry preserve. Serve with bread or alongside a meal, depending on the temperature you prefer.
Recipe at a glance
Yield: 6 appetizer servings. Prep: 20 minutes. Cook: 55 minutes. Total: 85 minutes, including 10 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Oven tray, sieve, skillet, knife, wooden spoon.
Ingredients and directions
Recipe card
Eggplant Spread with Roasted Peppers and Tomato
Equipment: Oven tray, sieve, skillet, knife, wooden spoon.
Ingredients
Instructions
Roast the vegetables
Heat the oven to 220°C (425°F). Pierce eggplant several times and halve the pepper, removing seeds. Roast on a lined tray for 35–45 minutes until eggplant collapses and pepper skin blisters.
Peel and chop
Cool for 10 minutes. Scoop eggplant flesh from the skin and drain it in a sieve. Peel the pepper and finely chop both vegetables.
Cook the base
Warm oil in a skillet over medium heat. Cook onion 7 minutes, add garlic for 30 seconds, then tomatoes, salt and pepper. Simmer 10 minutes until thickened.
Finish the spread
Stir in eggplant and pepper. Cook 5 minutes until spoonable and no liquid pools around it. Add lemon juice. Serve warm or cool promptly and refrigerate for cold serving.
Doneness checks
Eggplant flesh collapses and the finished spread has no pooled liquid.
Helpful tips
- Pierce the whole eggplant before roasting.
- Roast until the flesh collapses, not merely until the skin browns.
- Drain the cooked flesh before chopping.
- Reduce the tomato base before adding the roasted vegetables.
Troubleshooting
- No. This version uses cooked peppers, onions and tomato and has no tahini. It serves a different flavour profile.
- Drain the cooked flesh before chopping.
Serving ideas
- Spoon onto toasted bread.
- Offer as a dip with flatbread.
- Serve cold beside boiled eggs.
- Add a warm spoonful beside grilled meat.
Substitutions
Yellow bell pepper can replace red pepper. Crushed canned tomatoes can replace fresh tomatoes by weight; simmer until excess liquid evaporates.
Variation
Stir in 1 tablespoon chopped parsley just before serving for fresh contrast.
Make ahead
Cook a day ahead and refrigerate. Stir before serving cold, or reheat to 74°C (165°F) for hot serving.
Storage and reheating
Refrigerate promptly in a clean covered container for up to 3 days. Freeze for up to 1 month for quality; thaw in the refrigerator. This recipe is not suitable for shelf-stable canning.
Food safety
Fresh refrigerator spread, not a validated pantry preserve. Keep refrigerated or freeze.
Frequently asked questions
Is this the same as baba ganoush?
No. This version uses cooked peppers, onions and tomato and has no tahini. It serves a different flavour profile.
Can I store sealed jars in the pantry?
No. Jar sealing does not make this unvalidated vegetable mixture shelf stable. Refrigerate or freeze it.
How to tell when it is ready
Eggplant flesh collapses and the finished spread has no pooled liquid.
Tips
- Pierce the whole eggplant before roasting.
- Roast until the flesh collapses, not merely until the skin browns.
- Drain the cooked flesh before chopping.
- Reduce the tomato base before adding the roasted vegetables.
Troubleshooting
- No. This version uses cooked peppers, onions and tomato and has no tahini. It serves a different flavour profile.
- Drain the cooked flesh before chopping.
Substitutions
- Yellow bell pepper can replace red pepper. Crushed canned tomatoes can replace fresh tomatoes by weight; simmer until excess liquid evaporates.
Variations
- Stir in 1 tablespoon chopped parsley just before serving for fresh contrast.
Serving suggestions
- Spoon onto toasted bread.
- Offer as a dip with flatbread.
- Serve cold beside boiled eggs.
- Add a warm spoonful beside grilled meat.
Make ahead
Cook a day ahead and refrigerate. Stir before serving cold, or reheat to 74°C (165°F) for hot serving.
Storage
Refrigerate promptly in a clean covered container for up to 3 days. Freeze for up to 1 month for quality; thaw in the refrigerator. This recipe is not suitable for shelf-stable canning.
Food safety
Fresh refrigerator spread, not a validated pantry preserve. Keep refrigerated or freeze.
Frequently asked questions
Is this the same as baba ganoush?
No. This version uses cooked peppers, onions and tomato and has no tahini. It serves a different flavour profile.
Can I store sealed jars in the pantry?
No. Jar sealing does not make this unvalidated vegetable mixture shelf stable. Refrigerate or freeze it.
More recipes to try
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