Bulgarian Roasted Eggplant and Pepper Spread

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 red bell peppers 2 red bell peppers
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   While the eggplants are roasting, place the red bell peppers on a separate baking sheet and roast for 20-25 minutes, or until the skin is blistered and charred.
4. 4.
   Remove the eggplants and bell peppers from the oven and let them cool. Once cooled, peel off the skin and discard.
5. 5.
   In a bowl, mash the roasted eggplants and bell peppers together until well combined.
6. 6.
   Add the minced garlic, diced tomatoes, olive oil, red wine vinegar, paprika, dried thyme, dried oregano, salt, and pepper. Mix well.
7. 7.
   Adjust the seasoning according to taste.
8. 8.
   Transfer the spread to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld together.
9. 9.
   Serve chilled or at room temperature with crusty bread or as a dip for vegetables.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Red bell peppers — To easily remove the skin after roasting, place the peppers in a sealed plastic bag for a few minutes to steam. This will loosen the skin, making it easier to peel off.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants and bell peppers instead of roasting them in the oven.
• Add a pinch of chili flakes for a spicy kick.
• This spread tastes even better the next day, as the flavors have more time to develop.
• Experiment with different herbs and spices to customize the flavor to your liking.
• If you prefer a chunkier texture, pulse the ingredients in a food processor instead of mashing them by hand.

Serving advice

Serve the Roasted Eggplant and Pepper Spread as an appetizer or as part of a mezze platter. It pairs well with crusty bread, pita chips, or fresh vegetables. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of freshness.

Presentation advice

Transfer the spread to a decorative serving dish and arrange some fresh herbs or roasted red pepper strips on top for an attractive presentation. Serve alongside a basket of warm bread or a colorful assortment of vegetable sticks.