Description
A rich eggplant and bell pepper spread from Eastern Europe, full of umami and a sweet, earthy taste.
Ingredients
- 5 eggplants (1.7 kg or 3.7 lb)
- 5 red bell peppers (1.1 kg or 2.4 lb)
- 2 brown onions (250 grams or 0.5 lb)
- 2 cups (500 ml) passata (or tomato sauce)
- 2-3 tsp kosher salt
- 2 bay leaves
- 1 tsp ground black pepper
- 3/4 cup (180 ml) sunflower oil (or another neutral oil)
Instructions
- Wash and pat dry the eggplants and bell peppers. Arrange them on a roasting pan lined with baking paper.
- Pierce the eggplants to allow steam to escape during roasting.
- Preheat your oven to 390°F (200°C) and roast the bell peppers for about 40 minutes and the eggplants for 50-60 minutes.
- After roasting, let them cool for 10-15 minutes.
- Scoop the flesh from the eggplants and place it in a colander to drain for about 5 minutes.
- Peel and dice the roasted red peppers.
- After draining, dice the eggplant flesh.
- Peel and grate the onions.
- In a frying pan over medium-low heat, add the oil and grated onions. Fry for about 3 minutes.
- Add the diced peppers and sauté with the onions for another 3 minutes.
- Mix in the diced eggplant, salt, black pepper, bay leaves, and passata.
- Cook on medium-low heat until thickened, about 40-45 minutes, stirring frequently.
- Taste and adjust seasoning as necessary, then serve warm or cold.
Notes
Refrigeration overnight enhances flavor. Serve with bread or pita chips.
