Grilled Red Pepper and Eggplant Spread

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute


3 red bell peppers
1 pound (2-3 small) eggplant
2 garlic cloves, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
Pinch black pepper
¼ cup extra virgin olive oil
1 ounce minced parsley, for garnish


  1. Over a hot grill (or 400F oven), heat whole bell peppers and eggplant. Cook until evenly charred, about 10-15, turning often. Transfer to a bowl and let sit, covered, for 10 minutes.
  2. Peel charred skin off of peppers and eggplant. For the peppers, remove seeds and finely chop the flesh. For the eggplant, finely chop.
  3. Transfer peppers and eggplant into a food processor; add garlic, lemon juice, cumin, salt, and pepper. Blend until smooth. While motor is running, slowly stream in olive oil until well-emulsified.
  4. Transfer to a bowl and garnish with parsley. Serve with your favorite bread or pita chips.