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Aegean Eggplant and Pepper Muhammara_001

Aegean Eggplant and Pepper Muhammara

This Aegean Eggplant and Pepper Muhammara is a vibrant and savory dip with a delightful blend of roasted eggplants and bell peppers, walnuts, and Mediterranean spices. Its rich, smoky flavor makes it a perfect accompaniment to fresh pita bread or as a unique spread for sandwiches and wraps.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Mezze
Cuisine Mediterranean
Servings 6 people
Calories 220 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor
  • Aluminum foil
  • Measuring cups and spoons

Ingredients
  

  • 2 large eggplants about 2 pounds / 900 grams
  • 2 red bell peppers about 1 pound / 450 grams
  • 1 cup walnuts 100 grams
  • 2 cloves garlic
  • 2 tbsp olive oil 30 ml
  • 2 tbsp pomegranate molasses 30 ml
  • 1 tsp ground cumin 2 grams
  • 1/2 tsp smoked paprika 1 gram
  • 1/2 tsp chili flakes 1 gram
  • 1 lemon, juiced about 2 tablespoons / 30 ml
  • Salt to taste
  • Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Pierce the eggplants with a fork and place them, along with the red bell peppers, on the prepared baking sheet. Roast for 35-40 minutes, or until the vegetables are tender and the skins are charred.
  • Remove the vegetables from the oven and cover them with foil for about 10 minutes to steam, making the skins easier to peel.
  • Peel the skin off the eggplants and bell peppers and remove any seeds. Roughly chop the flesh.
  • In a food processor, combine the roasted eggplants, bell peppers, walnuts, garlic, olive oil, pomegranate molasses, cumin, smoked paprika, chili flakes, and lemon juice. Process until smooth, or desired consistency is reached.
  • Taste and adjust the seasoning with salt. If the mixture is too thick, add a little water to reach the desired consistency.
  • Transfer the muhammara to a serving bowl and garnish with chopped fresh parsley.

Notes

For a tangier flavor, you can add more lemon juice or pomegranate molasses to taste.
This muhammara can be stored in an airtight container in the refrigerator for up to one week.
For a gluten-free option, ensure that the pomegranate molasses is certified gluten-free.
Serve this dip with a drizzle of olive oil on top for an added richness.
Keyword Aegean Cuisine, Eggplant Dip, Mediterranean Mezze, Pepper Muhammara, Roasted Vegetable Spread