Smoky Roasted Pepper and Eggplant Delight
This luscious roasted red pepper and eggplant spread, often referred to as 'Balkan Caviar', is a beloved staple throughout the Balkan Peninsula, particularly in Macedonia, Bulgaria, Serbia, and Croatia. Our family tradition involves preparing this vibrant dish in generous quantities during the summer months when both the peppers and eggplants are at their peak. This spread is not just a condiment; it's a flavorful companion for grilled meats, drizzled over rice, or enjoyed with crusty bread. Its richly smoky flavor and creamy texture make it an irresistible addition to any meal. We recommend freezing into 8 oz portions to savor the essence of summer all winter long. Enjoy this versatile spread at gatherings or as an everyday snack!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
eggplant
1 (large, peeled, diced)
red peppers
6-8 (large, roasted and peeled)
tomato sauce
1 (8-ounce can, preferably Hunts)
garlic
1 (clove, crushed)
red wine vinegar
1 (ounce)
olive oil
1 (ounce)
salt
1/4 (teaspoon)
ground pepper
1/4 (teaspoon)
crushed red pepper flakes
1/2 (teaspoon (optional))
Instructions
1
Begin by preparing the eggplant. Peel the eggplant, slice it, and then chop it into small cubes. Sprinkle the cubes with salt and place them in a colander to drain for at least 30 minutes. This step removes excess moisture and bitterness.
2
Once drained, transfer the eggplant cubes to a microwave-safe bowl, cover with plastic wrap, and microwave on high for 8 to 10 minutes, stirring halfway through. The eggplant should be soft and creamy.
3
While the eggplant is cooking, prepare the red bell peppers. Rinse and dry the peppers, then place them under a broiler. Turn the peppers occasionally for about 5-10 minutes until the skin is charred and blackened all over.
4
Remove the peppers from the broiler and immediately place them in a heatproof bowl. Cover the bowl with a clean kitchen towel to create steam, allowing the peppers to cool. Once cooled, peel off the charred skins, discard them along with the seeds, and place the flesh in a food processor.
5
In the food processor, pulse the roasted red pepper flesh for 5 to 10 seconds until roughly chopped. Add the cooled, softened eggplant and pulse just 5 times to combine. Be careful not to over-process; you want a slightly chunky texture.
6
Transfer the blended mixture to a large bowl. Stir in the crushed garlic, tomato sauce, olive oil, salt, and pepper, mixing well. If desired, add crushed red pepper flakes for a hint of heat.
7
Cover the bowl and refrigerate the spread overnight to allow the flavors to meld together beautifully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roasted Pepper and Eggplant Delight?
It is a luscious roasted red pepper and eggplant spread, often called 'Balkan Caviar', that is a staple throughout the Balkan Peninsula.
In which countries is this dish traditionally popular?
This spread is especially beloved in Macedonia, Bulgaria, Serbia, and Croatia.
What are the primary ingredients for this spread?
The main ingredients include 1 large eggplant, 6-8 large red peppers, tomato sauce, garlic, red wine vinegar, and olive oil.
Why do you salt the eggplant before cooking?
Salting the eggplant cubes and letting them drain helps remove excess moisture and any potential bitterness.
How long should the eggplant drain?
The eggplant should be placed in a colander to drain for at least 30 minutes after being salted.
What is the microwave cooking time for the eggplant?
Microwave the eggplant on high for 8 to 10 minutes until it becomes soft and creamy.
How do you prepare the red bell peppers?
The peppers should be rinsed, dried, and then placed under a broiler until the skin is charred and blackened.
How long does it take to broil the peppers?
It typically takes about 5-10 minutes under a broiler, turning occasionally, to char the skins.
What is the trick to peeling roasted peppers easily?
Immediately place the charred peppers in a bowl and cover with a kitchen towel to create steam as they cool.
Should I include the pepper seeds in the spread?
No, you should peel off the charred skins and discard both the skins and the seeds before processing.
How do you process the peppers in a food processor?
Pulse the roasted red pepper flesh for about 5 to 10 seconds until they are roughly chopped.
How many times should the eggplant be pulsed in the processor?
The eggplant should be added to the peppers and pulsed exactly 5 times to combine.
What is the ideal texture for this spread?
The texture should be creamy but slightly chunky; over-processing should be avoided.
What type of tomato sauce is recommended?
The recipe suggests using an 8-ounce can of tomato sauce, preferably the Hunts brand.
How much garlic is used in the recipe?
The recipe calls for one crushed clove of garlic.
How much vinegar and oil are added?
The spread requires 1 ounce of red wine vinegar and 1 ounce of olive oil.
Can I make the spread spicy?
Yes, you can optionally add 1/2 teaspoon of crushed red pepper flakes for a hint of heat.
How long does the spread need to rest before serving?
It should be refrigerated overnight to allow the flavors to meld together properly.
Can I freeze this spread for later?
Yes, it is recommended to freeze the spread in 8 oz portions to enjoy it throughout the winter.
What are some ways to serve this dish?
It is excellent as a companion for grilled meats, drizzled over rice, or served with crusty bread.
Is this recipe vegan-friendly?
Yes, all the ingredients listed are plant-based, making it a vegan spread.
Is this spread gluten-free?
Yes, this recipe is gluten-free.
What is the best season to make this recipe?
Summer is the best time, as red peppers and eggplants are at their peak flavor and abundance.
What are the seasoning measurements for salt and pepper?
The recipe uses 1/4 teaspoon of salt and 1/4 teaspoon of ground pepper.
How many ingredients total are in this recipe?
There are 9 ingredients listed, including the optional red pepper flakes.
Is the eggplant peeled or unpeeled?
The eggplant should be peeled before it is sliced and diced.
Can this be used as a holiday appetizer?
Yes, it is tagged as a holiday appetizer and is great for gatherings.
What category of food does this fall into?
It is classified as a vegetable spread, dip, or condiment.
How do you handle the eggplant after microwaving?
Let it cool before adding it to the food processor with the peppers.
Is this spread suitable for everyday snacks?
Yes, it is versatile enough to be enjoyed both at special gatherings and as an everyday snack.