Roasted Eggplant and Pepper Spread | Ajvar | Baklazhannaia Ikra

Roasted Eggplant Spread


I was so inspired to make this delicious spread after seeing an Ajvar recipe post in my group by a very talented cook – Beatrice! We LOVE Mediterranean Cuisine! This Roasted Eggplant and Pepper Spread may not look like much, but the Taste is Unbelievable!!! Highly Addictive!

You can serve it on top of pasta, with a toast or with Low Carb toasted tortillas which makes an excellent Low-Carb, Low-Cal lunch or anytime snack!!! Serve it hot or cold, tastes equally delicious. 


Roasted Eggplant Spread


Roasted Eggplant Spread

Roast in the preheated at 400F oven for 30 to 40 minutes, until the vegetables are browned and soft.

Roasted Eggplant Spread

Place the vegetables in a food processor fitted with a steel blade and pulse until blended.  Add olive oil, lemon juice and adjust the taste by adding salt and pepper.


Roasted Eggplant Spread

This is a Perfect Dip for your upcoming parties. I’m sure your guests will Love it!!!

Enjoy!


Avatar

 
5.0 from 1 reviews
Roasted Eggplant and Pepper Spread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 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
Instructions
  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!
2 Responses to Roasted Eggplant and Pepper Spread | Ajvar | Baklazhannaia Ikra
  1. Hi,

    This recipe looks great. Quick question: do you blend the eggplant with the skin or you throw the skin out after it’s done roasting?
    Also, do you all the garlic flesh in with the rest of the veggies when pulsing?

    Thanks. Please let me know. I’d love to try making this.

    • Crafty Cooking by Anna

      So glad you like this recipe, Shoshana! To answer your question to live the skin on the eggplant or to remove it after it’s done roasting is up to you. I have made this recipe with the skin on, without the skin and with partial skin on. It still tastes great! Just squeeze out the garlic flesh and pulse with the rest of the roasted vegetables. Enjoy!


[top]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: