Recipe Roasted Red Pepper & Eggplant Spread

July 17, 2017

Article by

Silver Hills Bakery

This savoury, smoky sweet spread is versatile and delicious. Adding almond butter to the meaty texture of the eggplant lends a boost of protein and an extra dimension of robust flavour without empty calories. Whether served on its own over your favourite sprouted bread or as a dip alongside veggies or pita chips, this standout spread is a sure party pleaser.

Recipe Details

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  • 1 large eggplant , cut in half
  • 1 jar (400g) roasted red peppers , patted dry and roughly chopped
  • 2 cloves garlic , minced
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp almond butter
  • 1 Tbsp tamari
  • tsp liquid smoke
  • ¼ tsp granulated onion
  • to taste salt and pepper


  1. Preheat oven to 400°F. Pierce eggplant skin with a fork in several places. Place flesh-side down on a rimmed baking sheet and bake until soft, 35 to 40 minutes. Cool to room temperature before transferring to the bowl of a food processor.
  2. Add remaining ingredients and pulse process to desired consistency, stopping to scrape down the sides as needed. Adjust seasonings to taste. Serve with your favourite sprouted bread or as a dip for chips. Refrigerate leftovers up to 3 days.

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