April 23, 2014

Ultimate recipe for lazy cooks. Peel – roast – blend – done!
Although I’m not the biggest fan of either flavor or texture of eggplants I do love this spread.


  • 2 medium eggplants 
  • 1 large red bell pepper [seeded]
  • 2 red onions [peeled]
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • freshly ground pepper
  • 1 teaspoon tomato paste
  • 2 small chili [dried]

_ preheat oven to 180°C

_ peel eggplants

_ cut eggplants, peppers and onions in large chunks

_ toss them together with the unpeeled garlic onto a baking sheet 

_ drizzle with olive oil

_ season with salt and pepper


_ roast for 50 to 60 min in the oven [stop before you end up with some charcoal blocks]

_ toss once [maybe add some more oil]

_ after 40 min lower heat to 150°C

_ cool slightly

_ peel garlic

_ add tomato paste and chili

_ blend roasted vegetables into a paste [you can add some more olive oil, if you feel like it]

_ season to taste

_ serve with some nice turkish bread 

fox_eggplant_spread fox_eggplant_spread

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