Eggplant Peppers Spread

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	40 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

700 g auberine (s), halved lenthways
2 bell peppers, green, quartered
4 tablespoon olive oil
2 tomato (s), halved, pitted and finely chopped
0.5 ½ bunch coriander leaves, chopped (or parsley)
2 cloves garlic, finely chopped
Lemon juice
salt and pepper

Instructions

Place the eggplant and bell pepper under the preheated grill with the skin facing up until the skin turns black. Turn over and grill for another 3 minutes. Put in a plastic bag and let rest for 10 minutes. The pods can then be easily removed.
Puree the peeled aubergines and peppers in the blender and add the olive oil while blending. Pour the mixture into a bowl and fold in the tomatoes, coriander and garlic. Season with salt, pepper and lemon juice.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.