Eggplant Spread Romanian Style

sunflower oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and health benefits.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness and is often less expensive.

Roast the eggplant until the skin is charred and the flesh is soft.

Allow the eggplant to cool, then peel off the skin and chop the flesh finely.

Roast the bell peppers until charred, then peel and chop them.

In a skillet, heat sunflower oil over medium heat.

Add chopped onions and sauté until translucent.

Stir in the chopped carrots and cook until softened.

Add the roasted eggplant and bell peppers to the skillet.

Incorporate chopped tomatoes, garlic, salt, and black pepper.

Add bay leaves, thyme, and paprika, stirring well to combine.

Simmer the mixture on low heat, stirring occasionally.

Taste and adjust seasoning, adding sugar if needed to balance acidity.

Remove bay leaves and stir in vinegar before removing from heat.

Let the spread cool before transferring to jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary