Eggplant Spread

Category: Sauces, Butters and Dressing
Serving Size:

  • 1 red bell pepper
  • 1/2 eggplant
  • 1/4 teaspoon lemon juice
  • 1 clove of garlic chopped
  • pinch of kosher salt
  • 1/2 tablespoon harissa
  • 1 ounces extra virgin olive oil

On the grill, char the peppers on all sides and cook eggplant until fully soft. Cover and cool vegetables. Seed and peel both peppers and eggplant and place in the food processor. Add the remaining ingredients except the oil and puree. While the processor is running add the oil. Taste for seasoning and refrigerate.


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