Roasted Eggplant Spread With Lemon Recipe

About this recipe

A flavorful vegan spread made with roasted eggplant, green pepper, and a zesty lemon-garlic kick. Perfect for dinner as a dip with pita or a topping for crusty bread.

Ingredients

• 500 g Organically Grown Small Brinjal
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 ml Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Pierce 1 large eggplant with a fork in several places and place it on a baking sheet. Roast for 1 hour, turning halfway through, until the skin is charred and the flesh is soft.
3. 3. While the eggplant is roasting, finely chop 1 green pepper and 1 onion. Mince 2 cloves of garlic.
4. 4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, green pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant.
5. 5. Once the eggplant is cool enough to handle, peel off the skin and chop the flesh. Add the chopped eggplant to the skillet with the sautéed vegetables.
6. 6. Stir in 1/2 teaspoon of salt, 2 tablespoons of white vinegar, and 1 tablespoon of lemon juice. Simmer the mixture for about 15 minutes, stirring occasionally, until it thickens.
7. 7. Remove from heat and let the mixture cool to room temperature. Transfer to a bowl and chill in the refrigerator for at least 1 hour.
8. 8. Serve the spread with pita chips, crackers, or crusty bread.