Spicy Roasted Eggplant and Red Pepper Spread
eggplant and red bell pepper gets a nice rich, smoky flavor from roasting with a nice, fresh lift with lemon juice. Serve it with warm pita triangles.
Ingredients
- 2/3 cup extra virgin olive oil
- 2 tablespoon garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon crushed red pepper flakes
- 1 lb eggplant peeled, cut into medium cubes
- 2 red bell peppers seeded, cut into medium cubes
- 1 red onion cut into medium cubes
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice plus more as needed
- 4 Pita Bread toasted
Instructions
- Preheat the oven to 400F. Lightly grease a baking sheet.
- Whisk oil and the next 4 ingredients in a large bowl. Add the eggplant, eggplant, peppers, onion; toss to coat. Place in a baking sheet. Roast vegetables, turning occasionally, until very soft and tender, about 30 minutes. Remove from the oven and cool to room temperature.
- Add the mixture into a food processor. Add lemon juice. Using the pulse on, puree until blended. The spread can be made very smooth or left a little chunky, depending upon your preference.
- Mix in the chopped parsley. Taste and season with salt, pepper, and additional lemon juice, as needed. Transfer to a bowl, cover, and refrigerate for at least 2 and up to 12 hours.
- Toast Pita Bread briefly before serving
Notes
To serve: sprinkle parsley and crushed red pepper flakes on top. Accompany with pita bread or pita crisp, crackers, or fresh vegetables.
