• FirstClassVegan

Eggplant bell pepper paste

This stuff will make any piece of bread into a dream come true. Normally called in Israel Romanian Eggplant Salad, (I visited Romania and their version is quite different and actually is more of a chopped roasted eggplant salad with garlic,) and found in any convenient store. Now I leave in Berlin, and when I miss home food I make this salad in order to make the sandwich you will find after the recipe.

Let's get to work:

2 eggplants

2 bell peppers

2 garlic cloves

2 tbsp white wine vinegar

2 tbsp lemon juice

5 tbsp olive oil

1/2 tsp black pepper

1/2 tsp salt

handfull parsley (you can use cilantro instead if you prefer)


  1. Cut the bell peppers to halfs and throw away the seeds.

  2. Place the eggplants whole and the bell peppers in an oven pan with parchment paper and bake on 220 degrees. The bell pepper for 45 minutes and the eggplants for about 75 minutes, depending on it size.

  3. Ones done, peel the bell peppers and eggplants and place in a strainer for half a day. Throw all excess fluids.

  4. Now simply mix all ingredients in a food processor until you get a nice and even texture.

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