Roasted Eggplant and Pepper Spread Recipe

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Warm & Familiar Roasted Eggplant and Pepper Spread Recipe

If there’s one spread that invites memories of slow summer evenings and the warm scent of wood smoke, it’s this Roasted Eggplant and Pepper Spread Recipe. I love how the deep, smoky flavors from the charred eggplants and peppers blend with the silky richness of tomatoes and onions, making something utterly comforting and versatile. It’s a dish you’ll want to keep coming back to, whether dolloped on crusty bread or paired with your favorite grilled meats.

You’ll notice how the slow simmering deepens the flavors, coaxing sweet and earthy notes that play beautifully off each other. It’s worth the little extra time because the end result feels like home in a jar—a taste of late summer preserved for whenever you like. Trust me, once you try this Roasted Eggplant and Pepper Spread Recipe, you’ll be dreaming up ways to add it to everything.

And here’s a little secret: the best part is how it manages to strike a perfect balance—neither too tangy nor overly oily—just that cozy, rich hug of flavor that’s so hard to find in store-bought spreads. Let’s take a closer look at what goes into this magic.

Ingredient Breakdown

• Eggplants (5½ pounds): The smoky, creamy base—grilling until charred brings out a velvety texture and deep flavor.
• Capia or red bell peppers (4½ pounds): Their sweetness complements the earthiness of the eggplant; charred skin adds smokiness.
• Pimento peppers (4½ pounds): These add vibrant color and a subtle tang, balancing the richness beautifully.
• Onions (2 pounds): Gently cooked for sweetness and body, avoiding any bitter burnt notes.
• Vegetable oil (3 cups): Provides richness and helps meld the flavors smoothly without overwhelming.
• Tomato sauce (6 cups): Brings acidity and natural sweetness, brightening the spread’s depth.
• Salt (3 tablespoons): Essential for pulling out and balancing flavors; adjust to taste.
• Ground black pepper (2 tablespoons): Adds gentle heat and earthiness for complexity.
• Bay leaves (5): Infuse a subtle herbal aroma during the long simmer.

Before You Start

Getting your ingredients prepped ahead makes a world of difference here. I recommend organizing your grilling station and prepping a large pot for slow cooking. Remember to poke holes in the eggplants before grilling to prevent bursting—that little step really saves you from a mess. Also, have a colander and bowls at the ready for draining the roasted veggies after peeling, so your spread won’t turn out watery.

How to Make Roasted Eggplant and Pepper Spread Recipe

1. Grill the eggplants: Poke holes in them first to avoid any exploding during grilling. Char them over medium heat for about 30-45 minutes until the skin is beautifully blackened and the flesh softens to a buttery texture. The aroma of grilling fills the air, promising deep flavor.
2. Cool and peel: Transfer to a bowl and cool completely. The peel should come off easily using a knife; try to leave behind all the char bits for a smooth, velvety spread. Place the peeled eggplants in a colander over a bowl to drain excess liquid for a few minutes, so you avoid a watery mixture.
3. Grill the peppers: Use capia, pimento, or red bell peppers. Roast until charred all over, then cool completely. For peeling, you can run them under water or cover with salt and let sit 20 minutes—this makes skins slide off effortlessly. Remove seeds and drain well, too.
4. Chop gently: Use a food processor in small batches to pulse chopped eggplants and peppers. Aim for finely chopped pieces but not a puree—you want texture and that pleasing, rustic feel. Over-processing risks losing that delightful bite you’ll love.

5. Cook the onions: In a large pot, heat the vegetable oil and add the chopped onions. Cook slowly until soft and just beginning to turn golden, releasing a fragrant sweetness.
6. Add eggplant and peppers: Stir gently with a wooden spoon to combine the smoky, tender veggies with the onions.
7. Simmer with tomato sauce and seasoning: Add the tomato sauce, salt, black pepper, and bay leaves. Lower the heat to maintain a slow simmer. Stir every 10 minutes to keep the bottom safe and encourage even cooking. After about 3 hours, the mixture will thicken, and the aroma will be luscious and inviting.
8. Sterilize your jars: While the spread is cooking, wash jars in scalding water, then boil them for 15 minutes and keep in hot water. Just before filling, warm the jars in a 350°F oven for 10 minutes to prevent cracking.
9. Fill and seal jars: Remove hot jars, carefully ladle in the spread leaving about an inch at the top. Secure lids and screw bands tightly but gently.
10. Bake jars to set: Return jars to the oven for 15 minutes, then turn off the heat and leave them to cool gradually inside. This gentle finish ensures a perfect seal and helps develop the flavor.

Flavor Variations for Roasted Eggplant and Pepper Spread Recipe

• Smoky garlic boost: Add 4-5 cloves of roasted garlic into the food processor with the vegetables for an extra layer of depth and warmth.
• Herbal freshness: Stir in a handful of chopped fresh parsley or basil at the end of cooking for a vibrant green pop.
• Spicy twist: Toss in a few red chili flakes or a diced fresh chili with the onions for some gentle heat.
• Nutty note: Swirl in a tablespoon of toasted tahini after cooking to add richness and a subtle nutty flavor.
• Sweet contrast: A splash of balsamic vinegar or a teaspoon of honey at the end can brighten and balance the spread beautifully.
• Cheese topping: Serve with crumbled feta or grated Manchego for a salty, creamy contrast that’s irresistible.

Storage, Freezer & Reheat Tips

• Refrigerator: Store in an airtight container for up to 10 days. The flavor deepens as it sits, but check for any off smells or mold before eating.
• Freezer: Freeze in small portions up to 3 months. Thaw overnight in the fridge to retain texture and flavor.
• Reheating: Warm gently on the stovetop or microwave to preserve the velvety texture. Avoid boiling, which can toughen the mix.
• Jars: Vacuum-sealed jars stored in a cool, dark place last up to a year. Once opened, keep refrigerated and use within a week.

Roasted Eggplant and Pepper Spread Recipe FAQs

• Can I roast the vegetables in the oven instead of grilling? Yes! Roast at 450°F, turning occasionally, until charred and soft—use a broiler if you want more smoky edges.
• Can I substitute another oil? Light olive oil or sunflower oil works well for a similar richness, though keep the quantity similar.
• Is this spread vegan? Absolutely! It’s plant-based and naturally so, perfect for vegan diets.
• How can I speed up peeling the peppers? After roasting, placing peppers in a sealed bowl with salt helps loosen skins quickly and cleanly.
• What should I serve with this spread? It’s wonderful on toasted bread, mixed into grains, dolloped on grilled fish or meat, or alongside fresh cheese and crackers.

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