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Roasted eggplant spread recipe with tomatoes and peppers

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Roasted eggplant spread recipe with tomatoes and peppers, a lovely Fall appetizer full of flavour.

Roasted eggplant spread recipe with tomatoes and peppers

Roasted eggplant spread recipe with tomatoes and peppers

Roasted eggplant spread recipe with tomatoes and peppers is a delicious starter usually served with bread of any kind. It’s a popular recipe in Romania, usually made in Autumn when aubergines (eggplant) and peppers are in season, and it can also be stored in air-tight jars to be enjoyed later on in winter. A quick, inexpensive and healthy vegan-friendly recipe.

Another great way to use aubergines is a very simple recipe: Aubergine dip with mayonnaise. I can’t quite decide which one l like more actually, as they both are tasty and super easy to make. I don’t usually get preserves ready for winter, but my mum does. Oh my Lord, she is such a busy bee in Autumn, getting tons of jars ready for winter, from jams, to spreads, pickles, compote  and all sorts of other goodies. And one of everybody’s favourite is by far this roasted aubergine spread.

Roasted eggplant spread recipe with tomatoes and peppers

Roasted eggplant spread recipe with tomatoes and peppers

 

Roasted aubergine spread with tomatoes and peppers

Roasted aubergine spread with tomatoes and peppers

I like to make enough of the day tough, since I don’t have that much space for storing, and it disappears in seconds anyway. It’s that good! You can also serve it for breakfast, if you fancy, with a nice slice of toast, or as a starter. It goes very well with everything, and it’s super  tasty and healthy.

It goes to show that veggies can be very tasty too, without the addition of meat. I do like meat, don’t get me wrong, but sometimes having a break from it can work wonders for your body. You can still get all your nutrients you need from vegetables and other food, so that’s not a big problem. So, who’s in for a slice of Fall goodness?

5 from 1 vote
Roasted eggplant spread recipe with tomatoes and peppers
Print
Roasted eggplant spread recipe with tomatoes and peppers
Prep Time
5 mins
Cook Time
1 hrs
Total Time
1 hrs 5 mins
 
Roasted eggplant spread recipe with tomatoes and peppers, a lovely Fall appetizer full of flavour.
Course: Appetizer
Cuisine: Romanian
Servings: 2 people
Calories: 388 kcal
Author: Daniela Anderson
Ingredients
  • 3 aubergines
  • 2 red peppers
  • 2 yellow pepper
  • 2 onions
  • 4 large tomatoes
  • 1/2 tbsp vinegar
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp chopped parsley
Instructions
  1. Preheat the oven to 220 degrees C (428 Fahrenheit).

  2. Place the (eggplant) aubergines and peppers on a roasting tray and roast until the flesh is soft, this might take about 45 minutes. The peppers will be ready a lot quicker, so do keep an eye on them.

  3. When the aubergines and peppers are ready, allow them to cool, then peel, remove the seeds from the peppers and chop the aubergines finely. The peppers can be left in bigger chunks, if you prefer.
  4. Next, peel and chop the onions.
  5. Heat up the oil in a pan, add the onions and fry until soft.
  6. Chop the tomatoes and add them to the pan, stirring until they become mushy.
  7. Add the aubergines and peppers and stir well.
  8. Mix in the vinegar (it can be of any kind), and season with salt and pepper.
  9. When the spread starts to bubble, remove from the heat and decorate with chopped parsley.
  10. It can be served either hot or cold.
Nutrition Facts
Roasted eggplant spread recipe with tomatoes and peppers
Amount Per Serving
Calories 388 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 1200mg 50%
Potassium 2820mg 81%
Total Carbohydrates 75g 25%
Dietary Fiber 29g 116%
Sugars 40g
Protein 12g 24%
Vitamin A 123.4%
Vitamin C 517.9%
Calcium 13.3%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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1 Comment

  • Reply
    Roasted aubergine fan with chicken, cheese and tomatoes
    October 31, 2016 at 9:06 pm

    […] and season them well, and they taste just amazing. I do have a few favourite recipes, like Roasted aubergine spread with tomatoes and peppers, Aubergine dip with mayonnaise or Stuffed aubergines. They all make a perfect starter, or, why […]

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