Equipment
Ingredients
Vegetables
- 1000 g red bell peppers, whole
- 300 g eggplant, whole
- 3 garlic, cloves, minced
- 1 red chili pepper, minced
Seasoning & Finish
- 80 ml olive oil
- 15 ml white wine vinegar
- 5 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 230°C/450°F (or use a broiler/grill setting).
Place whole red peppers and the eggplant on a baking sheet. Roast until the skins are blackened and blistered, turning occasionally to ensure even charring. This creates the essential smoky flavor.
Transfer the hot roasted vegetables to a large bowl and cover tightly with plastic wrap or a lid. Let them steam in their own heat for 15-20 minutes. This loosens the skins for easy peeling.
Peel the charred skins off the peppers and eggplant. Remove stems, seeds, and cores. Discard the skins and seeds but try to retain any clear juices released by the peppers.
Place the cleaned pepper and eggplant flesh, minced garlic, and chili (if using) into a food processor. Pulse until finely chopped or smooth, depending on your textural preference.
Transfer the vegetable mixture to a heavy-bottomed pot over medium-low heat. Stir in the olive oil, vinegar, salt, and pepper.
Simmer gently while stirring frequently to prevent sticking. Cook until the mixture thickens, the oil emulsifies into the spread, and excess liquid evaporates. It should leave a trail when a spoon is dragged through it.
Taste and adjust seasoning with more salt or vinegar if needed. Remove from heat and transfer to sterilized jars. Cool completely before sealing.
Chef's Notes
- For the most authentic flavor, roast the peppers over an open flame or charcoal grill to maximize smokiness.
- Do not skip the steaming step after roasting; it makes the tedious peeling process significantly easier.
- This spread improves with age. Letting it sit in the fridge for 24 hours allows the garlic and vinegar to marry with the roasted vegetables.
- Serve as a dip with flatbread, a spread for sandwiches, or a sauce alongside grilled meats.
Storage
Refrigerator: 2 weeks — Store in a sterilized jar with a thin layer of olive oil on top to prevent oxidation.
Freezer: 3 months — Texture may slightly separate upon thawing; stir vigorously to emulsify.
Reheating: Serve at room temperature or gently warm.
