Lemony Red Pepper Spread

1 users rated this recipe an average rating of 1.0
  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Yields: About 4 cups
  • Prep: 25 mins
  • Roast: 35 mins 475°F
  • Stand: 10 mins
Rate me!

Lemony Red Pepper Spread
large eggplant (about 1 1/2 lb.)
large red sweet peppers
clove garlic, finely chopped
lemon, juiced
teaspoon salt
teaspoon ground black pepper
cup olive oil
tablespoon finely chopped parsley (optional)
Pita bread
chunks of feta cheese
  1. Preheat oven to 475 degrees F. Place eggplant and peppers in a 15x10x1-inch baking pan; roast about 30 minutes, until skins blister and turn black and vegetables fully collapse. Place roasted vegetables in a paper bag. Close bag to steam for 10 minutes.
  2. Peel off and discard blackened skins along with stems and seeds from peppers. Coarsely chop peppers. Place eggplant and peppers in a food processor; cover and process with on/off turns until coarsely chopped. Or, for a chunky version, in a large bowl, mash eggplant and peppers with a potato masher or back of a large spoon. With a mortar and pestle, smash garlic with lemon juice, salt, and pepper. Add to eggplant mixture. Drizzle in olive oil, stirring constantly.
  3. Transfer spread to a serving dish; sprinkle with chopped parsley. Refrigerate, covered, for 3 to 5 days. Serve at room temperature as an appetizer with flat pita bread and chunks of feta cheese. Or use as a side dish to accompany grilled or roasted meats.
Nutrition Facts (Lemony Red Pepper Spread )
    Per serving:
  • 48 kcal cal.,
  • 4 g fat
  • 2 g monounsatured fat),
  • 75 mg sodium,
  • 4 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: