# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DNtfZHe5CdF
- **Gondola URL:** https://gondola.cc/posts/51830657-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6b1bcda3de.jpg
- **Posted:** 2025-08-23T20:24:32.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

Moldovan Roasted Eggplant & Pepper Spread Recipe ✨
I know a lot of Slavic people make different versions of roasted eggplant and pepper spread. My family comes from Moldova so this is how we grew up eating it. Enjoy!

Ingredients
	•	1 large eggplant, cut into large chunks
	•	3 bell peppers (red, yellow, or orange), halved and seeded
	•	3–4 tbsp oil, divided
	•	1 tbsp butter
	•	½ medium onion, finely diced
	•	1 medium carrot, finely diced
	•	1 tsp sugar (or to taste)
	•	¾–1 tsp salt (or to taste)
	•	¼ tsp black pepper (or to taste)
	•	1–2 garlic cloves, grated (to taste)

Instructions
	1.	Roast the vegetables:
	•	Preheat oven to 450°F. Line a sheet pan with foil.
	•	Place the eggplant chunks and halved bell peppers (cut side down) on the pan. Lightly spray or brush with oil.
	•	Roast for 25–30 minutes, or until the peppers are blistered and the eggplant is soft. The pepper skins should peel off easily once cooled slightly.
	2.	Cook the base:
	•	While veggies roast, heat 2 tbsp oil and 1 tbsp butter in a skillet over medium heat.
	•	Add diced onion and carrot, sauté for 12–15 minutes until very soft and golden.
	3.	Prepare the roasted veggies:
	•	Peel the skins off the roasted bell peppers (optional for eggplant — keep or peel depending on preference).
	•	Dice the peppers and chop the eggplant into small pieces.
	4.	Combine everything:
	•	Add the roasted peppers and eggplant to the skillet with onion and carrot. Stir and cook together for 8–10 minutes.
	•	If the mixture looks dry, drizzle in another tablespoon of oil.
	5.	Season:
	•	Stir in sugar, salt, and black pepper to taste.
	•	Grate in 1–2 garlic cloves and stir until fragrant.
	6.	Serve:
	•	Let the spread cool slightly. Enjoy warm or cold on toasted bread, crusty baguette slices, or crackers.
	•	Store in the fridge and serve chilled the next day for even deeper flavor.

Notes & Tips
	•	You can leave the eggplant skin on for more texture or peel it for a smoother spread.
	•	Adjust the garlic to your preference — one clove for mild, two or more for a bolder flavor.
	•	Delicious as a dip or side dish. 

#eggplantspread #eggplant #easyrecipe #eggplantcaviar #sidedishes

## Stats

- **Views:** 6,894
- **Likes:** 360
- **Shares:** 0
- **Comments:** 15

## Tags

eggplant, sidedishes, eggplantspread, eggplantcaviar, easyrecipe

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