MalidžanoRoasted Eggplant and Pepper Spread
A smoky spread of roasted eggplant and red peppers mashed with garlic, oil, and a little vinegar. It is silky, mellow, and especially good with fresh bread or as part of a meze table.
Prep
20m
Cook
45m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Spread
- 600gEggplant (whole)
- 500gRed Bell Pepper (whole)
- 12gGarlic (finely chopped)
- 60mlSunflower Oil
- 20mlWhite Wine Vinegar
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F).
- 02
Roast the eggplant and red bell pepper until the skins are blistered and the flesh is very soft.
- 03
Let the vegetables cool enough to handle, then peel them and remove excess moisture.
- 04
Mash the roasted vegetables until mostly smooth but still slightly textured.
- 05
Stir in the garlic, sunflower oil, white wine vinegar, salt, and black pepper.
- 06
Chill briefly or serve at room temperature.
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