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Lemony Red Pepper Spread

Makes: 16 servings
Serving size: 1/4cup Yield: About 4 cups
Prep 25 mins Roast 475°F 35 mins Stand 10 mins
Lemony Red Pepper Spread
  • 1  large  eggplant (about 1 1/2 lb.)
  • 3  large  red sweet peppers
  • 1  clove  garlic, finely chopped
  • 1/2  lemon, juiced
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  cup  olive oil
  • 1  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 )
  • Servings Per Recipe 16,
  • cal. (kcal) 48,
  • Fat, total (g) 4,
  • carb. (g) 4,
  • Monosaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 1,
  • vit. A (IU) 923,
  • vit. C (mg) 41,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • sodium (mg) 75,
  • Potassium (mg) 148,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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