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Eggplant and Pepper Spread

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Ingredients for 6 servings:

  • 700 g eggplant(s), halved lengthwise
  • 2 green bell peppers, quartered
  • 4 tbsp olive oil
  • 2 tomatoes, halved, pitted and finely chopped
  • ½ bunch chopped coriander (or flat-leaf parsley)
  • 2 cloves garlic, finely chopped
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Spread, dip or as a side dish to grilled food

Place the eggplant and peppers, skin-side up, under the preheated grill until the skins turn black. Turn over and grill for another 3 minutes. Place in a plastic bag and let rest for 10 minutes. The skins will then be easy to remove. Purée the peeled eggplant and peppers in a blender, adding the olive oil while blending. Transfer the mixture to a bowl and fold in the tomatoes, cilantro, and garlic. Season to taste with salt, pepper, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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