Recipe information
Eggplant and zucchini spread served with flat bread
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Ingredients
Main Ingredients
Preparation
Preparation Steps
1. Roasting the Vegetables
Preheat the oven to 400°F (200°C). Cut the eggplant and zucchini in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes, or until soft and slightly caramelized.
2. Preparing the Spread
Once the vegetables are roasted, allow them to cool slightly. Scoop the flesh out of the eggplant and zucchini into a mixing bowl. Add minced garlic, lemon juice, and chopped parsley. Mash the mixture until smooth and well combined. Adjust seasoning with salt and black pepper to taste.
3. Serving
Serve the spread warm or at room temperature with flat bread. Enjoy!