Mediterranean Grilled Eggplant Spread

A Mediterranean-inspired spread made with grilled red peppers, eggplant, and olive oil is quick and easy to prepare. It can be used as a dip, a topping for fish, or a sauce for pasta.

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1/2 red bell pepper

1 large eggplant, peeled and sliced

2 thick slices red onion

1/4 cup extra-virgin olive oil, or more to taste

2 tablespoons chopped fresh basil, or to taste

1 1/2 teaspoons chopped fresh oregano, or to taste

1/4 lemon, juiced

sea salt and ground black pepper to taste

1/4 cup crumbled feta cheese (optional)

Preheat an outdoor grill for high heat, and lightly oil the grate.

Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.

Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.

Mediterranean Grilled Eggplant Spread

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