Roasted Red Pepper And Eggplant Spread Macedonian Tolcheni Recipe

Discover the vibrant flavors of the Balkans with this Macedonian Tolcheni, a delicious roasted red pepper and eggplant spread! Also known as "Balkan caviar," this versatile recipe is a staple in Macedonia, Bulgaria, Serbia, and Croatia. Our family recipe, perfect for summer grilling season, features perfectly roasted peppers and eggplant, creating a smoky, rich spread that's unbelievably addictive. Enjoy it as a dip with crusty bread, a condiment for grilled lamb, or a flavorful topping for rice. Make a big batch, freeze portions, and savor the taste of summer all year long!

Prep Time 30 mins
Cook Time 60 mins
Calories 349.7 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Roasted Red Pepper And Eggplant Spread Macedonian Tolcheni 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Red Pepper And Eggplant Spread Macedonian Tolcheni

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How to Make Roasted Red Pepper And Eggplant Spread Macedonian Tolcheni

  1. Dice the peeled eggplant into 1-inch cubes. Sprinkle generously with salt, place in a colander, and let drain for at least 30 minutes to remove excess moisture.
  2. Preheat your microwave. Transfer the eggplant to a microwave-safe bowl, cover with plastic wrap, and microwave on high for 8-10 minutes, stirring halfway through. The eggplant should be tender but not mushy.
  3. Preheat your broiler. Wash and dry the red bell peppers. Place them directly on the broiler pan, turning occasionally, until the skin is blackened on all sides (about 10-15 minutes).
  4. Transfer the roasted peppers to a bowl, cover with a clean kitchen towel, and let cool completely. This will make peeling much easier.
  5. Once cool enough to handle, peel off the blackened skin and remove the seeds and stems from the peppers.
  6. Roughly chop the roasted peppers and add them to a food processor. Pulse 5-10 seconds until coarsely chopped but still with some texture.
  7. Add the cooled, microwaved eggplant to the food processor. Pulse 5 times until just combined; avoid over-processing to maintain a slightly chunky texture.
  8. Transfer the eggplant and pepper mixture to a medium-sized bowl.
  9. Stir in the minced garlic, tomato sauce, and olive oil. Season generously with salt and black pepper. Add crushed red pepper flakes if desired.
  10. Stir everything together until well combined.
  11. Cover the bowl and refrigerate overnight to allow the flavors to meld. This step is crucial for the best taste!

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

101g

Fat

10g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Appetizers Condiments Etc Vegetables European Dinner Party Heirloom Historical Holiday Event Vegan Vegetarian Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Peppers Tomatoes Eggplant