Today on the table the roasted aubergine, pepper & tomatoes bread spread. I was asked to share some salty recipes for breakfast. Usually, I am preparing smoothies, cocktails, porridge or millet, and usually in a sweet way. But I also like salty things. Other options are all types of salty pancakes, from full grain flowers, omelet (I eat eggs) with veggies, vegetables pates and all type of bread spreads which I simply love .
I love this type of bread spread also because you can use it in many different way: with your salad, with baked potatoes, as a tapas next to cheese or as a dip for other vegetables.
Basically, in term of ingredients , you can experiment a lot. You can try different veggies and combinations.
This one is my basic option.
What you need:
- 2 Aubergines
- 2 peppers- I used green peppers as I had them in the fridge.
- 2 tomatoes
- salt, pepper,
- 3 spoons of olive oil
- 1/2 bunch of coriander- optional
Wash the vegetables and preheat the oven up to 180-200 degrees. Prick the eggplant with a fork in several places and place it for roasting in the oven. Place the pepper and tomatoes as well. I roasted peppers fully and I took the seeds after. Roast the veggies in the oven for around 20 -25 minutes until they’re completely soft.With the pepper and aubergine roast them until the skins get black and they completely shrivel into pitiful versions of themselves ;)
I took out the tomatoes earlier, as they were ready after about 15 minutes. With aubergine, you should be able to easily poke a paring knife into them and meet no resistance. During roasting, turn the aubergine and peppers several times- to make sure they are roasted well from every site. With tomatoes, it was was not necessary.Remove from oven. Peppers you can put into a plastic bag and close it for 10 min. It will help to remove easily the skin. Let it cool. Peel off and discard the skin from all: aubergine, pepper and tomatoes.
Blend everything in the food processor or blender, together with pinch of salt, pepper and olive oil. I shared it into half, and I added a coriander into one part.
In such a way I had two types: natural taste and coriander. Now you can eat it with whole grain bread, dip some veggies into it or bake some sweet potatoes (or traditional one) and eat it together. Enjoy!