Roasted Eggplant Spread Recipe with Tomatoes and Peppers

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

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.

It can also be stored in air-tight jars to be enjoyed later on in winter. A quick, inexpensive and healthy vegan-friendly recipe. Enjoy it for breakfast, or just as a healthy snack in between meals, it’s absolutely delicious.

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 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. Even kids love this recipe, and that says a lot about it. With fussy kids, one can never know what to expect, and it feels great to see the whole family enjoying your cooking.

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?

If you’ve liked these ROASTED EGGPLANT SPREAD or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

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Roasted Eggplant Spread Recipe with Tomatoes and Peppers

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 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%

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.