This Roasted Vegetable Spread is a flavorful and healthy dip made from a blend of roasted eggplant, bell pepper, tomatoes, and garlic, enhanced with tahini, lemon juice, and ground cumin. It’s perfect for serving with pita bread, fresh vegetables, or as a spread for sandwiches. With a delicious smoky flavor and creamy texture, this spread is both versatile and nutritious, making it a great addition to any meal or snack.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes (including chilling time)
Ingredients
- 1 Medium Onion (200g approx.)
- 1 Medium Red Bell Pepper (225g approx.)
- 1 Large Eggplant (530g approx.)
- 140g Cherry Tomatoes or 1 Medium Tomato (140g approx.)
- 7 to 8 Garlic Cloves
- 1 Jalapeno Pepper (55g approx.) – use 2 for extra heat
- 3 Tablespoons Olive Oil
- 3 Tablespoons Tahini
- 1 Tablespoon Lemon Juice (adjust to taste)
- 1/2 Teaspoon Ground Cumin
- Salt to taste (I used 1+1/4 teaspoon pink Himalayan salt)
- 1/4 cup Parsley – finely chopped
Directions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. Peel and chop the eggplant into chunks and roughly chop the onion, bell pepper, and tomatoes. Leave the garlic cloves whole, with their peel on. Toss all the vegetables with olive oil and salt.
- Roast the Vegetables: Spread the vegetables evenly on the prepared baking tray. Roast them in the preheated oven for 45 to 50 minutes, or until they are tender and slightly charred. Once roasted, remove from the oven and allow them to cool.
- Process the Spread: After the vegetables have cooled, peel the garlic cloves and transfer all the vegetables to a food processor. Add tahini, lemon juice, ground cumin, and additional salt if needed. Process the mixture to your desired consistency, either smooth or slightly chunky.
- Mix and Chill: Transfer the spread to a bowl and stir in the finely chopped parsley. Cover and refrigerate for 1 to 2 hours to allow the flavors to meld.
- Serve: Serve the roasted vegetable spread as a dip with pita bread, fresh vegetables, or use it as a flavorful spread in sandwiches.
Serving Suggestions
- Serve with pita bread, crackers, or fresh vegetables like carrots and cucumbers.
- Use as a spread in sandwiches or wraps for a flavor boost.
- Top with extra olive oil and a sprinkle of paprika for added flavor.
- Serve as a side dish with grilled meats or falafel.
Cooking Tips
- Roast the vegetables until they are well caramelized for the best flavor.
- Add extra lemon juice for a tangier taste or more jalapeno for added spice.
- If you prefer a smoother spread, process the mixture for longer in the food processor.
- This spread can be made a day in advance to enhance the flavors further.
Nutritional Benefits
- Rich in Fiber: Eggplant and vegetables provide dietary fiber, aiding digestion.
- Good Source of Healthy Fats: Olive oil and tahini are rich in healthy monounsaturated fats.
- Packed with Antioxidants: Bell peppers, tomatoes, and parsley are loaded with vitamins and antioxidants.
- Low in Calories: This spread is a low-calorie option for a healthy snack or appetizer.
Dietary Information
- Vegan: Yes
- Gluten-Free: Yes
- Dairy-Free: Yes
- Nut-Free: Yes
Nutritional Facts (Per Serving)
- Calories: 120
- Protein: 2g
- Fat: 9g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: This spread can be frozen for up to 2 months. Thaw in the refrigerator before serving.
- Reheat: This spread is best served cold, but if you prefer it warm, gently heat it in a pan.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with vegetables and healthy fats, it’s a guilt-free snack.
- Versatile: Use it as a dip, spread, or even as a sauce for pasta or grilled meats.
- Flavorful: The roasting process brings out deep, smoky flavors in the vegetables.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to prepare.
Conclusion
This Roasted Vegetable Spread is a delicious and versatile recipe that is sure to become a staple in your kitchen. Whether you’re serving it as a dip for a party, a spread for sandwiches, or a side dish for dinner, its rich flavors and healthy ingredients make it a winner. The combination of roasted vegetables, creamy tahini, and fresh herbs offers a delightful taste experience that’s both nutritious and satisfying. Try this recipe and enjoy the wholesome goodness it brings to your table.
Frequently Asked Questions
- Can I use other vegetables in this spread?
- Yes, zucchini, carrots, or even sweet potatoes can be added for different flavors.
- Is it necessary to peel the eggplant?
- No, you can leave the skin on if you prefer, as it adds texture and nutrients.
- Can I skip the tahini?
- Tahini adds creaminess, but you can replace it with Greek yogurt or omit it for a lighter version.
- How spicy is this spread?
- The jalapeno adds a mild kick, but you can adjust the spice level by adding more or less.
- Can I make this spread ahead of time?
- Yes, it’s even better when made a day in advance as the flavors have time to develop.
- What can I use instead of parsley?
- Cilantro or basil can be used as a substitute for parsley.
- Is this spread freezer-friendly?
- Yes, you can freeze it for up to 2 months. Just thaw it in the fridge before serving.
- Can I roast the vegetables on the stovetop instead of in the oven?
- Yes, but the oven roasting gives a deeper caramelized flavor.
- How long does this spread last in the fridge?
- It can last up to 5 days if stored in an airtight container.
- Can I use canned tomatoes instead of fresh?
- Fresh tomatoes are recommended, but canned tomatoes can be used in a pinch, just drain them well.