Roasted Eggplant and Pepper Spread Recipe
Roasted Eggplant and Pepper Spread is a rich and flavorful Balkan-style vegetable spread made by grilling eggplants and peppers until charred, then slowly simmering with onions, tomato sauce, and seasonings. This hearty spread is perfect as an appetizer or condiment, capturing deep smoky flavors and smooth textures.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Total Time: 4 hours
- Yield: Approximately 12 cups (about 6 half-pint jars)
- Category: Spread
- Method: Roasting
- Cuisine: Balkan
- Diet: Vegetarian
Ingredients
Vegetables
- 5½ pounds eggplant (grilled until charred)
- 4½ pounds capia peppers (or red bell peppers, grilled until charred)
- 4½ pounds pimento peppers (grilled until charred)
- 2 pounds onions (chopped)
Other Ingredients
- 3 cups vegetable oil
- 6 cups tomato sauce
- 3 tablespoons salt (or to taste)
- 2 tablespoons black pepper (ground)
- 5 bay leaves
Instructions
- Prep Ingredients: Prepare the eggplants and peppers by grilling them until soft and charred. For eggplants, poke holes before grilling to prevent bursting; grill for 30-45 minutes. Cool, peel, and drain thoroughly. For peppers, grill or roast until charred; cool and then peel by steaming with salt or peeling under running water. Remove seeds and drain.
- Chop Vegetables: In batches, pulse the eggplants and peppers in a food processor until finely chopped but not pureed, preserving some texture.
- Cook Onions: Heat vegetable oil in a large pot over medium heat. Add chopped onions and cook until soft and just beginning to change color, careful not to burn.
- Add and Cook Spread Ingredients: Stir in the chopped eggplant and peppers, then add tomato sauce, salt, ground black pepper, and bay leaves. Simmer the mixture over low to medium heat for 3 hours, stirring every 10 minutes to prevent sticking and allow flavors to meld.
- Sterilize Jars: Wash jars thoroughly with soap and scalding water. Boil the jars covered in a water bath for 15 minutes once steam appears. Turn off heat and keep jars hot in water.
- Prepare Jars for Filling: Preheat oven to 350°F (175°C). Place jars (without lids) on an oven rack and heat for 10 minutes.
- Fill Jars: Remove jars from oven and carefully fill with the hot spread, leaving about one inch of space at the top. Secure lids with screw bands, tightening gently.
- Finish Canning: Return filled jars (with lids) to the oven and bake for 15 minutes. Then turn off oven and allow jars to cool inside for a few hours to seal properly.
Notes
- Ensure eggplants are cooked fully so peels come off easefully without char bits.
- Stir the spread often during cooking to avoid burning at the bottom.
- Peeling peppers using salt steam helps remove skins more easily than running water.
- Use properly sterilized jars and follow canning steps carefully to preserve the spread safely.
- This spread can be stored in jars for months if sealed correctly.
Find it online: https://mealoria.com/roasted-eggplant-and-pepper-spread-recipe/
