Eggplant-Pepper Spread

Time

55 minutes

SErves

4

Calories

78 kcal

Carbs

4g

Protein

2g

Fat

5g

Ingredients

For the eggplant-pepper spread

  • 1 large eggplant (approx. 350 g)
  • 1 red pepper
  • ½ garlic clove – peel and chop coarsely
  • ½ organic lemon – juice + zest
  • 2 tbsp olive oil, cold pressed
  • 1 tsp tomato paste
  • ½ tsp paprika powder
  • 1 tbsp finely chopped thyme
  • Crystal salt and pepper from the mill

Instructions

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.

Tip: You can enjoy the eggplant and pepper spread both warm and cold. It is also great for dipping vegetable sticks, etc.

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