Roasted Red Pepper and Eggplant Tapenade (2025)

FAQs

Are pickled roasted red peppers good for you? ›

Studies suggest that nutrients found in red bell peppers reduce stress, lower inflamation, and decrease the risk of cardiovascular disease and cancers. Eating preserved peppers that have been pickled offers additional health benefits.

Nope, totally different. . . . . Pimentos are a type of pepper, but a different kind than roasted red pepper. You can commonly find them already peeled, roasted and chopped in the sandwich condiment aisle.

Classic baba ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or cracker, this eggplant dip is a great snack or party appetizer.

Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they're not overly salty or briny either. They're super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you're cooking.

Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties. This can help reduce inflammation in the body, which is linked to several chronic diseases.

1. Red bell peppers. Red bell peppers are low in potassium and high in flavor, but that's not the only reason they're perfect for the kidney diet. These tasty vegetables are also an excellent source of vitamins C and A, as well as vitamin B6, folic acid and fiber.

Their tender, melt-in-your-mouth texture and bold flavor makes them the perfect ingredient to blend in sauces, soups, dressings, hummus dips and marinades. Jarred roasted red peppers make it easy to add a pop of color and smoky-sweet flavor to your dishes.

"Sweet" (i.e., neither sour nor savory) pimiento peppers are the familiar red stuffing found in prepared Spanish or Greek green olives. Originally, the pimiento was hand-cut into tiny pieces, then hand-stuffed into each olive to balance out the olive's otherwise strong, salty flavor.

Piquillos have thinner flesh, with a complex, slightly bitter flavor underlying their sweetness; roasted red peppers tasted fruitier in comparison. We didn't find the piquillos spicy at all, as some sources claim. They are also smaller, making them perfect for a stuffed tapas-style appetizer.

It will, however, help the spongy flesh absorb less oil and crisp up like a dream. To salt, just slice the eggplant into rounds, scatter 1 teaspoon of salt on top, leave for 30 minutes, then pat dry. Brining (soaking in salted water) will do the same job but also make the flesh super creamy.

Should you peel eggplant when roasting? ›

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

Sweating -- where you sprinkle the eggplant with salt and let it sit for 30 mins or so in a colander to get out the "bitter" juices. I always do it, but wonder if I really need to. I will say that the eggplant always seems more tender when I do it, which would make sense.

Roasted or burnt? Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion.

Spanish Paprika and Cayenne Pepper: Use 3/4 teaspoon of a mild Spanish paprika and about 1/8 teaspoon of cayenne pepper for each teaspoon Piment d'Espelette called for. Taste and add more cayenne if you wish.

Red peppers pack the most nutrition, because they've been on the vine longest. Bell peppers come in a range of colors, including red (the sweetest), orange, yellow, and green. Green peppers are harvested earlier before they have a chance to turn yellow, orange, and then red.

Jarred roasted red peppers, once opened, tend to last 2-3 weeks in the fridge. Be sure to keep whatever they're submerged in (likely olive oil) above the peppers. Unopened and kept in a cool, dark place (like a pantry), purchased pickled items will last years.

Bell peppers are most often preserved by freezing or pickling. Pickled bell peppers contain probiotics that provide a boost in healthy bacteria and create a physical barrier against unfriendly bacteria.