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The Hirshon Macedonian Eggplant and Pepper Spread - малидзано

The Hirshon Macedonian Eggplant and Pepper Spread – малидзано

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  • Total Time: 0 hours


Units Scale
  • 3 medium eggplants
  • 2 yellow bell peppers, seeded
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups crumbled sheeps milk feta cheese
  • 1/2 cup finely ground walnuts
  • 1 large pinch kosher salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 tsp. strong mustard


  1. Preheat the oven to 400°F. Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife in several places, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes.
  2. Remove from the oven, cool slightly, peel, and cut into chunks. Salt lightly. Set aside in a bowl to drain off some of the liquid.
  3. Roast yellow peppers until blackened, put them in a paper bag to steam for 15 minutes. When cool, remove skins and cut into pieces.
  4. Place the eggplant and pepper chunks into the container of a food processor, along with the garlic, feta cheese, mustard, salt, pepper, walnuts, and olive oil. If it doesn’t all fit, do this in batches then stir together.
  5. Process until well blended with just a few small chunks. If needed, add a bit more olive oil. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 526.85 kcal
  • Sugar: 17.12 g
  • Sodium: 591.36 mg
  • Fat: 39.78 g
  • Saturated Fat: 11.99 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 34.88 g
  • Fiber: 14.01 g
  • Protein: 14.76 g
  • Cholesterol: 50.06 mg
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