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Snack recipe · from the recipe book

Charred Eggplant Garlic Herb Spread with Peppers

A smoky, silky roasted eggplant spread brightened with garlic, dill, mint and lemon, scooped up with crisp sweet pepper strips.

Charred Eggplant Garlic Herb Spread with Peppers

Ingredients

  • 1 medium550 gEggplanthalved lengthwise
  • 4 cloves12 gGarlicpeeled cloves
  • 2 tbsp24 gOlive oil
  • 2 tbsp30 gTahini
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ½ lemon, juiced25 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp chopped6 gFresh mintchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium120 gGreen bell peppercut into strips

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. Score the cut sides of the eggplant, brush them with half of the olive oil, and lay them cut side down on the pan. Wrap the garlic cloves in a small foil packet and set it on the pan.
  3. Roast for 35 to 40 minutes, until the eggplant is very soft and collapsed and the garlic is tender. Let cool for 10 minutes.
  4. While the eggplant roasts, toast the pumpkin seeds in a dry pan in the oven for the last 5 minutes, then set aside.
  5. Scoop the eggplant flesh into a bowl, discarding the skins, and add the roasted garlic; mash with a fork until mostly smooth with some texture.
  6. Stir in the tahini, Greek yogurt, lemon juice, salt and black pepper.
  7. Fold in the dill, mint and half of the parsley.
  8. Spread into a shallow bowl, drizzle with the remaining half of the olive oil, and scatter the pumpkin seeds and the remaining half of the parsley on top.
  9. Serve with the red bell pepper and green bell pepper strips for dipping.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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