Peruvian vegetable spread

Prep 15 min
Total 1 hour 30 min
Plus 30 minutes chilling
Makes 1 3/4 cups

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medium eggplant, halved lengthwise
red onion, quartered
red bell pepper, halved and cored
2 tbsp
olive oil, divided
garlic cloves, smashed
1/2 tsp
1/4 tsp
3/4 tsp
1 1/2 tsp
white-wine vinegar


  • PREHEAT oven to 400F. Line a baking sheet with parchment. Brush eggplant, onion and pepper with 2 tsp oil and arrange cut-side down on sheet. Bake until soft, about 40 min. Let cool 15 min. Scoop flesh from eggplant into a fine sieve set over a bowl, pressing to remove liquid. Peel and discard skin from pepper. Transfer eggplant, pepper and onion to a food processor.
  • HEAT remaining 4 tsp oil in a small frying pan over medium. Add garlic and cook 1 min. Add mustard seeds and stir, 1 min. Add paprika, turmeric and pepper flakes, stirring 30 sec.
  • ADD spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.
  • REFRIGERATE 30 min. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.

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Calories 19, Carbohydrates 3 g, Fat 1 g, Fibre 1 g, Sodium 62 mg.

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