The best roasted vegetable spread with eggplant, peppers and tomatoes. Perfect as a dip on the vegan appetizer platter, as a spread on little tea sandwiches, morning toast, bagels or as a smoky pasta sauce.
Prep time: PT10M
Cook time: PT60M
Total time: PT70M
Rating
5 stars (1 reviews)
Keywords
Roasted Vegetable Spread
Ingredients
8 large red bell peppers ((or your favorite colors))
3 medium eggplants
28 oz canned whole San Marzano tomatoes ((you can use fresh blanched tomatoes instead))
1 large yellow onion (-finely chopped)
6 cloves minced garlic ((optional))
3 leaves bay
1 tbsp smoked paprika
1 tsp red chili flakes ((or to taste))
1 pinch sea salt (+more to taste)
1/4 cup Italian parsley or basil ((optional, roughly chopped))
Categories
Sauce
Cuisine
Italian
Romanian
Steps
Rinse the eggplants and pierce them with a knife in a few spots. Roast them together with the bell peppers under the broiler flames (or on a large cast iron flat griddle) until charred on all sides. Flip them around a few times, then transfer to a bowl. Cover with a lid until cool enough to handle.
Peel the charred skins from the peppers, discard the seeds then core and chop up the flesh. (You can puree them in a food processor too using the pulse button a few times).
Scoop the flesh from inside the roasted eggplants and mix together with the roasted peppers. Set aside until needed.
Meanwhile in a heavy bottom pot saute the onion with a pinch of sea salt, pepper flakes and a splash of water (or a drizzle of olive oil) until translucent. Stir in the garlic cook 10 seconds until fragrant then and the tomatoes breaking them up with a flat wooden spoon.
Stir in the roasted pepper, eggplant, smoked paprika and bay leaves and bring to a simmer. Partially cover with a lid and cook down until most of the juices from the tomatoes have cooked down into a thick spread / sauce, about 35 minutes or so.
Add the chopped parsley and season to taste with more sea salt and extra pepper flakes. (At this point you can use a potato masher for a smoother consistency If you prefer, I like the rustic texture of the sauce.)
Refrigerate until chilled and serve as a spread on crust bread, or toss with whole wheat noodles or in a cold pasta salad. (Traditionally a very large batch of this recipe is prepared and canned for the winter).
Nutitrion
Serving Size: 1 serving
Calories: 49 kcal
Carbohydrates: 10 g
Protein: 1 g
Sodium: 155 mg
Sugar: 5 g
Reviews
Jackie on 2018-06-28 (5 stars): This was my first time making this vegetable spread and I must say it was totally worth the prep work. The flavor is fantastic and now I have a new favorite breakfast spread and a new favorite pasta sauce.
