Roasted Eggplant Spread

Roasted Eggplant Spread

The roasted eggplant spread is easy to make and can be used in different ways. The taste is amazing, and you are going to love it as much as my family did.

Roasted Eggplant Spread

At my local grocery store, they had 4 eggplants in the reduced section and only paid $2. Now what to make? I did the usual and made eggplant parmigiana, but I still had one more left. Checked out Pinterest for some ideas and thought of making a spread of some kind that I can use as a side, main course or as an appetizer. Even on toast with a fried egg on top. The ideas are endless and so I made this and turned out very delicious. I will be making this again.

Ingredients for Eggplant Spread Recipe:

2 eggplants peeled and diced.
2 bell peppers (preferably red, yellow, or orange), diced.
2 to 3 medium carrots, grated.
1 medium onion finely diced.
2 cups of cherry tomatoes
salt and pepper, to taste
1 tsp each cumin, coriander, turmeric, smoke paprika, red chili flakes and parsley
Olive oil to sauté

How to Make Sauteed Eggplant Spread:

1. Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and sauté, stirring occasionally until softened and moist (15 minutes), adding more oil if needed to keep it from sticking to the bottom. You can also grill it or use the air fryer for a more smoked taste to it.

2. At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened 15 minutes). Combine with eggplant mixture.

3. Add diced tomatoes and add all the seasonings, reduce heat to low, cover and simmer 15 to 20 minutes, stirring occasionally. It is done when there is no liquid pooling, and the mixture is a spreadable and still somewhat chunky consistency.

Serve eggplant spread with bread, add to pasta or just as on top of rice.

Roasted Eggplant Spread

Recipe by Lucy ChesnaCourse: Dinner, Appetizers, SidesDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

175

kcal
Total time

35

minutes

The roasted eggplant spread is easy to make and can be used in different ways. The taste is amazing, and you are going to love it as much as my family did.

Ingredients

  • 2 eggplants peeled and diced.

  • 2 bell peppers (preferably red, yellow, or orange), diced.

  • 2 to 3 medium carrots, grated.

  • 1 medium onion finely diced.

  • 2 cups of cherry tomatoes

  • salt and pepper, to taste

  • 1 tsp each cumin, coriander, turmeric, smoke paprika, red chili flakes and parsley

  • Olive oil to sauté

Directions

  • Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and sauté, stirring occasionally until softened and moist (15 minutes), adding more oil if needed to keep it from sticking to the bottom. You can also grill it or use the air fryer for a more smoked taste to it.
  • At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened 15 minutes). Combine with eggplant mixture.
  • Add diced tomatoes and add all the seasonings, reduce heat to low, cover and simmer 15 to 20 minutes, stirring occasionally. It is done when there is no liquid pooling, and the mixture is a spreadable and still somewhat chunky consistency.
  • Serve eggplant spread with bread, add to pasta or just as on top of rice.

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