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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


Recipe Summary

25 mins
35 mins
10 mins
1 hr 10 mins
About 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 4g; carbohydrates 4g; mono fat 2g; insoluble fiber 2g; sugars 2g; protein 1g; vitamin a 923.2IU; vitamin c 40.7mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 75mg; potassium 148mg; calcium 10.1mg; iron 0.2mg.