This wonderful eggplant dish is so delicious to eat with some warm pita chips or fresh lavash bread! I will show you how to Make Roasted Eggplant Spread recipe, it is very easy and simple to make! Although, this recipe is simple to make it also tastes amazing which makes it even better! Firstly, this recipe is made of freshly roasted eggplants, and bell peppers, blended with a tomato sauce with my simple spice blend. This spread gets its exquisite flavors from its delicious smoky flavors by charring all the skin of the vegetables in either an open fire(hot coals) or a broiler.
Either way, if you choose to smoke them, they’ll still be delicious! Perfect for a Gluten-Free spread of course without the Bread! Overall, this spread is definitely worth trying, it’s truly delicious! So, let’s start to show you how to make roasted eggplant spread today!
Yum
Regardless of the effort you put into this recipe, it’s worth the hype! I’m looking forward to sharing this recipe with you! I must say, it’s perfect for those hot summer days when you want something cold to snack on. This recipe is extremely popular in the Middle East and East European regions. Basically, I grew up with this eggplant spread. I love using it in my sandwiches in replace of mayo!
I have to say, I certainly guarantee it creates a full-on bold and exquisite taste! All you need to do is simply roast the veggies, saute, blend them and that’s it! I promise you’ll eventually replace your chip dip with this spread! In the event that you planning a party, this is a perfect dip that everyone will love!
START GRILLING!
Now that we have gone over how perfect this dip is, it’s time to Start Grilling! I prefer to smoke our veggies on an open fire and hickory coal. I give hickory smoked veggies an A+! Either way, if you choose to smoke them, it will still turn out delicious. As a result, making this master of glory is one step away from getting your mouth into it, so let’s get started shall we?
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IN THIS POST: STEPS ON HOW TO MAKE ROASTED EGGPLANT SPREAD
- 🍴INGREDIENTS LIST
- PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
- THE BEST ROASTED EGGPLANT SPREAD – THINGS TO KNOW BEFORE YOU START…
- STEPS ON HOW TO STERILIZE GLASS JARS
- STEPS TO MAKE THE PERFECT ROASTED EGGPLANT SPREAD
- JUMP TO RECIPE CARD
- FREQUENTLY ASKED QUESTIONS: ROASTED EGGPLANT SPREAD
Shop Items from this Roasted Eggplant Spread Recipe!
🍴INGREDIENTS YOU’LL NEED TO MAKE THIS ROASTED EGGPLANT SPREAD
Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store or you can shop online. (Detailed Ingredients in Recipe Card down below.) down below.)
- Eggplants — medium-sized
- Cilantro
- Tomatoes
- Carrots
- Bell Pepper
- Garlic
- Tomato Paste
- Salt
- Black Pepper
- Cumin Seed
- Cajun Pepper
- Paprika
- Olive Oil
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
THE BEST ROASTED EGGPLANT SPREAD – THINGS TO KNOW BEFORE YOU START…
The only time-consuming part of this recipe is when you’ll need to peel the charred skin off of the eggplants and the bell peppers. This is the only annoying part of this recipe because I always end up burning my fingertips off! But before you do that, allow them to cool off, of course. Don’t be impatient like me, sometimes I just can’t wait for them to cool and burn my fingerprints off!
My secret to peeling off the skin easily, place them in a plastic bag and seal it tight for 10 minutes. I know some people like to place vegetables in salted water to help remove the skin more easily. By all means, go ahead and do that if you like but I feel the flavors are lost by doing that. This method will help the skin to peel off easier and allow the smokey steam just seep into the veggies more. All you have to do then is to sterilize a jar. This is an easy step, I will show you how to do that down below.
Another key point, this eggplant spread can last in the refrigerator for up to one month.
If you like, keep scrolling down to the printable recipe card for a list of full ingredients and instructions. You can also click on the “Jump to Recipe” button at the top of the page! 😀
STEPS ON HOW TO STERILIZE GLASS JARS
You will need to sterilize your glass jars when preserving spreads, fruits, jams, or vegetables in them. Fully boil your jar in hot water for 10 min. This boiling method will allow your jars to sterilize and keep your spread or jam from spoiling fast.
HOW TO STERILIZE JARS:
- Fill the pot with warm water place your uncovered jar and submerge your jars inside the pot. If your jar starts to float up it’s ok as long as it’s inside the water. Make sure to boil your jar for 10 minutes on high heat.
- After 10-15 minutes, turn off the heat and allow your jar to sit in the boiling water for 1 hour.
- Remove the jar from the water carefully with tongs or a mitten and set aside in an upright position.
- Wash your jar lids with soup and hot water.
- Place metal jar lids into a preheated oven at 350° for 10 min.
- Carefully remove jar lids from the oven and allow them to completely cool off.
- Fill your spread into the jar and leave about an inch from the top.
Now place the jar back into hot water and allow it to sit for a few min on medium heat. After a few minutes place the lid and close tightly very carefully while it’s in the water (with mitten). Or, you can close the jar with the lid and put it into the oven for 15 minutes and this will seal it closed as well. The heat builds pressure and gives it an air-tight seal when closing.
STEPS TO MAKE THE PERFECT ROASTED EGGPLANT SPREAD
Here are a few things to know before you start creating this recipe:
- Make sure to char your vegetables completely. Allow them to be cooked thoroughly.
- After cleaning your vegetables your veggies will release their juices – KEEP EVERY DROP!
- After making our spread, allow it to cool off before placing it into the sterilized jar.
Here are the basics on how to put this spread together:
- Broil vegetables (eggplant, tomatoes, carrots and peppers)
- Peel charred skin off
- Chop all your vegetables
- Saute and prepare spread (see recipe card for specific instructions)
- Blend in a food processor
- Sterilize jar and lid (see how to sterilize jar instructions above.)
- Fill the jar with spread store in the fridge and ENJOY!
Roasted Eggplant Spread Steps: Preheat oven to 400° and bake veggies for 25-30 min
Peel charred skin from vegetables
Chop the vegetables
Saute and prepare a spread
Blend vegetables in a food processor
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RECIPE CARD
Print
How to Make Roasted Eggplant Spread
- Total Time: 45 minutes
- Yield: 19oz jar (1lb.3oz.) 1x
Description
How to Make Roasted Eggplant Spread
This wonderful eggplant dish is the most delicious spread to eat with some warm pita chips or fresh lavash bread! How to Make Roasted Eggplant Spread – Freshly roasted eggplants, and bell peppers, blended with a tomato sauce with my simple spice blend. This spread gets its exquisite flavors from its delicious smoky flavors by charring all the skin of the vegetables in either an open fire(hot coals) or a broiler. Either way, if you choose to smoke them, they’ll still be delicious! Perfect for a Gluten-Free spread of course without the Bread! Overall, this spread is definitely worth trying, it’s truly delicious! So, let’s start to show you how to make roasted eggplant spread today!
Ingredients
- 3 medium-sized eggplants
- 1/2 cup cilantro
- 2 tomatoes
- 1 cup baby carrots
- 1 green bell pepper
- 1 red bell pepper
- 2 garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon cumin seed
- 1 teaspoon cajun pepper
- 1 tablespoon paprika
- 2 tablespoons olive oil
Instructions
- Place vegetables in a baking pan on parchment paper and drizzle some olive oil over your vegetables. Roast your veggies (not cilantro). Once roasted allow vegetables to cool off before peeling. In a medium-sized pan, add 2 olive oil and set heat on high.
- Add your onions and saute them for 3 minutes until lightly browned. Start chopping your vegetables into small cubes. First, start sauteing onions in a frying pan for a few minutes on medium heat.
- Then add the rest of your chopped vegetables to saute. Once sauteed add garlic and the rest of the extra juices that your vegetables released into the pan.
- Add your seasonings and allow them to simmer for 5 minutes on low heat. Once it comes to a simmer, turn off the fire and allow it to cool off. Once it’s cooled off place it in a food processor and blend until it forms a creamy paste. Now it’s time to Enjoy!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 30
- Cook Time: 15
- Category: Vegetarian
- Method: Oven Baked/Stove Top
- Cuisine: Middle Eeastern
Keywords: vegetable spread, eggplant spread, eggplant pure, roasted eggplant spread, easy recipe
FREQUENTLY ASKED QUESTIONS: ROASTED EGGPLANT SPREAD:
This vegetarian dip is full of roasted veggies such as roasted eggplants, tomatoes, peppers, tomato sauce, and spices you can eat with lavash, hot pita bread, or carrot dipping.
Babaganoush has sesame oil and eggplant spread doesn’t, it has tomato paste and other seasonings instead.
You can serve the eggplant spread as an appetizer or a snack with crisp veggies and pita bread. You can also serve it as a creamy dip in the summertime with pita chips, hummus, jajux (tzatziki), or grilled veggies.
Yes, you can though the consistency may change. It may separate itself once it freezes, but the flavors will remain the same. You can freeze up 2-3 months.
Eggplants are mild and sweet with a little bitterness. No, it is not spicy and nor is this eggplant spread.
Eggplants usually absorb flavors easily when they’re cooked.
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