Armenian eggplant pepper spread recipe for eight
Recipe shopping list — copy the items into Valedo.
This Armenian-style roasted vegetable spread is made for bread, crackers, or a mezze table. It makes eight appetizer servings.
Ingredients
Italian eggplants
2 large
Red bell peppers
4
Roma tomatoes
5
Garlic cloves
5
Extra-virgin olive oil
1/3 cup
Red wine vinegar
2 tablespoons
Fresh parsley
1/2 cup
Aleppo pepper
1 teaspoon
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
Lavash crackers
2 bags
How to make it
- Roast eggplants, peppers, tomatoes, and garlic at 450°F until softened and charred in spots. 2. Cover peppers for 10 minutes, then peel and seed them. 3. Scoop eggplant flesh and roughly chop all roasted vegetables. 4. Stir with olive oil, vinegar, parsley, Aleppo pepper, salt, and black pepper. 5. Chill for 30 minutes to blend flavors. 6. Serve with lavash crackers.
FAQ
Who is "Armenian eggplant pepper spread recipe for eight" for?
This Armenian-style roasted vegetable spread is made for bread, crackers, or a mezze table. It makes eight appetizer servings.
What do I need to buy for "Armenian eggplant pepper spread recipe for eight"?
This list has 11 items, including Italian eggplants, Red bell peppers, Roma tomatoes, and Garlic cloves. Cross off what you already own, then buy the rest.
Do I need every item on "Armenian eggplant pepper spread recipe for eight"?
No. Use it as a starting checklist for Armenian eggplant pepper spread recipe for eight. Cross off what you already have—often that includes Italian eggplants—and add anything your situation still needs.
Does "Armenian eggplant pepper spread recipe for eight" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Roast eggplants, peppers, tomatoes, and garlic at 450°F until softened and charred in spots. 2. Cover peppers for 10 minutes, then peel and seed them. 3. Scoop eggplant flesh and roughly chop all roasted vegetables. 4. Stir with olive oil, vinegar…
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