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Bright lemon juice and aromatic garlic beautifully complement antioxidant-rich eggplant and sweet peppers in this delectable spread. When buying peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin. Store in a plastic bag in the refrigerator for up to a week.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 475°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.

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  • 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.

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  • 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

48 calories; 4 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 75 mg sodium. 148 mg potassium; 4 g carbohydrates; 2 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 923 IU vitamin a; 41 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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