This juicy vegetable spread is cooked right in the skillet: eggplant, sweet peppers, tomatoes and garlic soften in oil until tender with a hint of caramelization, then are mashed with a potato masher into a delicate texture. Perfect as a bread spread, a dip for vegetables, or an everyday mezze.
Ingredients
- 1 large eggplant
- 1 red pepper (kapia pepper)
- 1 green pepper
- 2 tomatoes
- 2–3 garlic cloves
- 5–6 tbsp olive oil or vegetable oil
- 1/2 tsp each: salt, black pepper, sweet paprika, red pepper flakes (pul biber)
- Fresh herbs for serving, optional
Step-by-Step Recipe
- Prepare the vegetables: cut the eggplant into about 1.5 cm cubes, remove the seeds from the peppers and slice them into strips, chop the tomatoes coarsely, and lightly crush the garlic with a knife.
- Heat a skillet over medium heat with 5–6 tbsp oil. Add the eggplant and sauté for 5–7 minutes, until lightly golden.
- Add the peppers, tomatoes and garlic, and stir to combine.
- Cover with a lid and simmer for 15–18 minutes over medium-low heat, stirring occasionally, until the vegetables are soft and slightly caramelized.
- Season with salt, black pepper, sweet paprika and red pepper flakes. Mash the mixture directly in the skillet with a potato masher until smooth or until it reaches your preferred texture.
- Taste for salt and heat, adjusting if needed. Remove from the heat.
- Serve warm or chilled, sprinkled with fresh herbs. It pairs beautifully with bread, flatbread or crisp toast.
Nutritional Value
| Indicator | Per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 2 g |
| Fat | 14 g |
| Carbohydrates | 9 g |
| Fiber | 4 g |
| Sodium | 200 mg |
FAQ
What can I use instead of red pepper flakes (pul biber)?
Any chili flakes, a pinch of cayenne, or hot paprika will work. Adjust the amount to taste.
Can I roast the vegetables instead of pan-frying them?
Yes. Roast the chopped vegetables at 200°C (392°F) for 25–30 minutes, until tender and browned, then season and mash.
How should I store vegetable spread, and what is the best way to serve it?
Store in an airtight container in the refrigerator for up to 3–4 days. Serve on bread, as a dip for fresh vegetables, or as a side for meat and fish.
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Tips and Variations
- The more you brown the vegetables before simmering, the deeper and richer the flavor will be.
- Choose your texture: leave a few pieces for a rustic version, or blend for a smoother purée.
- Like a little tang? Add 1–2 tsp lemon juice or wine vinegar at the end.
- For a lighter version, reduce the oil to 3–4 tbsp and use a nonstick skillet.