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1 big eggplant

1 red pepper

1/2 glove of garlic

1/2 lemon 

2 tablespoons olive oil

1/2 teaspoon bell pepper powder

1 teaspoon thyme (fresh finely chopped)

salt & pepper


Preheat the oven at 200 degrees top and bottom heat.

Wash eggplant and pepper and cut them into half.

Remove the seeds of the pepper. 

Put the eggplant with the cut face down and the pepper with the cut face up on a baking pan. 

Let it roast in the oven for 25 minutes.

When it is roasted put the vegetables in a bowl and cover it with a wet towel.

Let it sit for 15 minutes.

After that peel the eggplant and the pepper and cut the pulp in big cubes.

Put it with the remaining ingredients in a mixer and mash it up. 

If you like to it it warm you can serve it now or when you prefer it as a cold spread put it in the fridge. 

It is good until ca. 4 days after making.

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