Roasted Eggplant and Pepper Spread
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 2 medium eggplants
  • 3 bell peppers
  • 1 onion
  • 2 medium tomatoes
  • 6 garlic cloves
  • 3 Tbsp. good olive oil
  • 2 Tbsp. lemon juice
  • 1 to 2 tsp. dill or parsley (fresh or dry)
  • 1 tsp. garlic powder
  • salt/pepper to taste
  • feta cheese to garnish, optional
  1. Cut the eggplants, bell peppers, onion and tomatoes into quarters.
  2. Add garlic cloves without peeling, just squeeze out the flesh after roasting.
  3. Spread them on a baking sheet.
  4. Drizzle with olive oil and dust with salt/pepper.
  5. Roast in the preheated at 400F oven for 30 to 40 minutes, until the vegetables are lightly browned and soft.
  6. Cool slightly.
  7. Place the vegetables in a food processor fitted with a steel blade and pulse until blended.
  8. Add olive oil, lemon juice, squeeze out garlic flesh, add dill weed, garlic powder and adjust the taste by adding salt and pepper.
  9. Enjoy!
Recipe by Crafty Cooking by Anna at