Lemony Red Pepper Spread

By tammy1365

Ingredients

• 1 lg eggplant (1-1/2 lb)
• 3 lg red peppers
• 1 clove garlic
• 1/2 lemon, juiced
• 1/2 t salt
• 1/4 t pepper
• 1/4 c olive oil
• 1 T parsley
• pita bread
• feta

Details

Servings 16
Preparation time 25mins
Cooking time 25mins
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat oven to 475 degrees F. Place eggplant and peppers in a 15x10x1-inch baking pan; roast about 30 minutes, until skins blister and turn black and vegetables fully collapse. Place roasted vegetables in a paper bag. Close bag to steam for 10 minutes.

Peel off and discard blackened skins along with stems and seeds from peppers. Coarsely chop peppers. Place eggplant and peppers in a food processor; cover and process with on/off turns until coarsely chopped. Or, for a chunky version, in a large bowl, mash eggplant and peppers with a potato masher or back of a large spoon. With a mortar and pestle, smash garlic with lemon juice, salt, and pepper. Add to eggplant mixture. Drizzle in olive oil, stirring constantly.

Transfer spread to a serving dish; sprinkle with chopped parsley. Refrigerate, covered, for 3 to 5 days. Serve at room temperature as an appetizer with flat pita bread and chunks of feta cheese. Or use as a side dish to accompany grilled or roasted meats.