Balkan · North Macedonia
Roasted Bell Pepper and Eggplant Puree with Garlic and Cumin
A traditional Balkan spread made from roasted peppers and eggplants, seasoned with garlic and spices.
40 minutes6 servings
Ingredients
Method
- Preheat oven to 400°F (200°C). Place peppers and eggplants on a baking sheet and roast for 25-30 minutes until charred and tender.
- Peel the peppers and eggplants, then puree them in a food processor until smooth.
- Add minced garlic, olive oil, salt, red pepper flakes, and cumin. Process until well combined.
- Transfer to a jar and let cool. Store in the refrigerator for up to 2 weeks.