Roasted Red Pepper and Eggplant Spread Macedonian Tolcheni
Discover the rich, smoky flavors of Macedonian cuisine with this Roasted Red Pepper and Eggplant Spread, known as Tolcheni. This Mediterranean-inspired recipe combines perfectly charred red bell peppers and tender roasted eggplant with a hint of garlic, a drizzle of extra virgin olive oil, and a splash of bright lemon juice for a balanced, velvety spread. With its vibrant color and bold yet simple flavor profile, it's an ideal appetizer for dipping with crusty bread, pita, or crackers. Ready in just over an hour, this homemade spread is easy to prepare and makes a nutritious and flavorful addition to any meal or party spread. Whether you serve it as a dip, a sandwich topping, or a side dish, Tolcheni is a true ode to rustic Balkan cooking that’s sure to impress. Perfect for vegetarians and packed with wholesome ingredients, this recipe is a must-try for lovers of global cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large red bell peppers
- 2 medium eggplant
- 3 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons parsley (optional)
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers and eggplants on a baking sheet lined with parchment paper or aluminum foil.
Use a fork to prick the eggplants several times to prevent them from bursting while roasting.
Roast the vegetables in the oven for 35–45 minutes, turning them occasionally, until the skin is charred and the flesh is tender.
Remove the vegetables from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a plate to let them steam for 10 minutes. This will make peeling the skin easier.
Once cooled, peel and discard the skin of the peppers and eggplants. Remove the seeds from the peppers as well.
Place the roasted peppers and eggplants in a food processor or blender.
Add the garlic, olive oil, salt, and lemon juice.
Pulse the mixture a few times to achieve your desired texture—smooth or slightly chunky.
Taste the spread and adjust seasoning with additional salt or lemon juice as needed.
Transfer the spread to a serving bowl and optionally garnish with chopped parsley.
Serve with crusty bread, pita, or crackers. Enjoy!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 61.4 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3881 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
