For this delicious eggplant spread, we pureed an eggplant and a pepper together with a little garlic and lemon and seasoned it with fine spices. You can enjoy the spread both cold and warm.
Step 1
For the eggplant and pepper spread, preheat the oven to 200 °C and prepare a baking tray lined with baking paper.
Step 2
Halve the aubergine lengthwise and cut the flesh into a diamond shape; halve the pepper and remove the seeds.
Step 3
Place the eggplant, cut side up, and the pepper, cut side down, on the prepared baking sheet and roast in the oven for 25 minutes.
Step 4
Take the vegetables out of the oven and put them in a bowl. Cover with a damp tea towel and leave to cool for 15 minutes.
Step 5
Use a spoon to remove the flesh from the eggplant and cut it into large pieces. Peel the skin from the pepper and also cut the flesh into large pieces.
Step 6
Now put the eggplant and pepper flesh in a blender, add the remaining ingredients, and season with a little salt and pepper.
Process the whole thing into a coarse puree, remove from the blender, and pour into a bowl. Season with salt and pepper.