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Snack recipe · from the recipe book

Smoky Roasted Eggplant and Red Pepper Spread

A silky, smoky spread of roasted eggplant and sweet red pepper with walnuts and smoked paprika, scooped up with crisp, cool bell pepper strips.

Smoky Roasted Eggplant and Red Pepper Spread

Ingredients

  • 1 medium500 gEggplanthalved lengthwise
  • 3 medium360 gRed bell pepperone pepper halved and seeded for roasting, the rest cut into strips for dipping
  • 2 medium238 gGreen bell pepperseeded and cut into strips
  • ⅓ cup chopped40 gWalnuts
  • 2 tbsp25 gOlive oil
  • 2 cloves6 gGarlicpeeled
  • 1½ tbsp20 gLemon juice
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • 1½ tbsp chopped6 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Brush the cut sides of the eggplant and the halved red bell pepper set aside for roasting with half of the olive oil, then place them cut side down on the pan with the garlic tucked under the red bell pepper halves.
  3. Roast 35 to 40 minutes, until the eggplant is very soft and collapsed and the red bell pepper skin is blistered; add the walnuts to a corner of the pan for the last 6 minutes to toast.
  4. Let everything cool for 10 minutes, then scoop the eggplant flesh from its skin and peel the skin off the roasted red bell pepper.
  5. In a food processor, pulse the eggplant, roasted red bell pepper, roasted garlic, walnuts, lemon juice, smoked paprika, cumin and salt until fairly smooth but with a little texture.
  6. Spoon the spread into a bowl, drizzle with the remaining half of the olive oil and sprinkle with the parsley.
  7. Serve with the raw red bell pepper strips and green bell pepper strips for dipping.

Contains: Tree nuts.

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

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