🍆 Charred Eggplant & Bell Pepper Spread 🌶️ Try this spread recipe curated by our Educational Chef Simon (@post_rigamortis ) Markets are almost always nicely stocked with a plethora of eggplants and bell peppers right now…

and this smoky baba ghanoush-style spread lets you enjoy them more casually. Ingredients ✨ • 3 Chinese eggplants • 3 small bell peppers (or comparable sweet peppers) • 2 cloves of garlic • 2 tbsp tahini • 1 tsp Baharat seasoning (or a comparable warm seasoning blend: 5 spice, za’atar, etc.) • Salt, to taste • Juice of 1 lemon • 2 tbsp olive oil Instructions ✨ 1. Start by charring your eggplants and peppers over your burner — if you have an induction burner, char your veg in a ripping hot pan. Once fully blackened, transfer the eggplant and peppers into a sealed container or covered bowl to let them steam. (This thoroughly cooks the eggplant; if it’s undercooked, your sauce will come out grainy and clumpy!) 2. Once steamed and soft, partially peel the char off and transfer everything to a blender with the remaining ingredients. 3. Blitz on high speed until smooth. 4. This would ideally be served over warm toast with a fried egg. Enjoy!