• Ruby Deubry

Roasted Pepper & Eggplant Spread

Updated: Mar 26

Spread served with Paratha

Older eggplants have a bitter taste that can also itch the mouth. Look for eggplants that are smooth and shiny. They should feel firm but not hard – you should still be able to feel them ‘give’ when pressed. The stalks should be mostly green, not brown or papery.

Serves 8

1 large or 2 medium red bell peppers

1 medium or 2 small eggplants

1 large sweet onion, like red onion, Vidalia, or cippolini

3 garlic cloves, chopped

3 tbsp oil

1 ¼ tsp sea salt

½ tsp freshly ground pepper

1 tbsp tomato paste

½ tsp fresh tarragon (optional)

1 tsp fresh lemon or lime juice

  1. Preheat oven to 425ºF (or 400ºF if you're using convection heat)

  2. Remove the seeds from the bell peppers. You can also devein them if you like. Cut the peppers, eggplant and onions into a medium-dice, all roughly the same size

  3. Mix the garlic, oil, salt, pepper. Toss with the vegetables then spread out on a baking sheet or universal tray

  4. Roast for 35 – 45 minutes until the vegetables are lightly browned and soft. Cool slightly and transfer to a food processor. Add the tomato paste, tarragon, and lemon or lime juice. Pulse on high several times to the desired consistency – you can make it chunkier or smoother. Serve with your favorite flatbread.