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.
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?
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- 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
Preheat the oven to 220 degrees C (428 Fahrenheit).
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.
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.
Next, peel and chop the onions.
Heat up the oil in a pan, add the onions and fry until soft.
Chop the tomatoes and add them to the pan, stirring until they become mushy.
Add the aubergines and peppers and stir well.
Mix in the vinegar (it can be of any kind), and season with salt and pepper.
When the spread starts to bubble, remove from the heat and decorate with chopped parsley.
It can be served either hot or cold.