What is an 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.

Is babaganoush the same as eggplant spread?

Babaganoush has sesame oil and eggplant spread doesn't, it has tomato paste and other seasonings instead.

What do you eat with eggplant spread?

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.

Can you freeze eggplant spread?

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.

Is eggplant supposed to taste spicy?

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.

How to Make Roasted Eggplant Spread

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

Units Scale

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

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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