Roasted Eggplant and Red Pepper Spread

roasted eggplant and red pepper spread

This roasted eggplant and red pepper spread is the perfect dip or spread to keep on hand to complement sandwiches, charcuterie boards or mediterranean feasts.


  • 2 medium eggplants, cubed (12 in)
  • 1 jar roasted red peppers (15 ounce, stored in water)
  • 1 bulb garlic
  • Olive oil
  • Salt
  • Pepper


  1. Preheat oven to 350º.
  2. Toss eggplant in just enough olive oil to coat it (1-2 Tablespoons), salt and pepper. Spread evenly on a baking sheet.
  3. Slice the top off your bulb of garlic, drizzle in olive oil and wrap the whole thing in aluminum foil. You do not need to separate the cloves. Place on baking sheet with eggplant. 
  4. Roast for 90 minutes until browned. Let cool for 20 minutes before next step. 
  5. Squeeze the roasted garlic into the food processor and add eggplant, red peppers, salt and pepper. Pule until smooth. 
  6. Taste and adjust salt and pepper levels, then serve warm or cool. 


For freezing: This recipe makes roughly two pints worth of spread. We separate the batch into freezer safe two pint size containers and freeze one immediately. When you’re ready, it can defrost in the fridge in less than 24 hours.


Keywords: roasted eggplant, red pepper, spread