Roasted Red Pepper and Eggplant Spread (Macedonian Tolcheni) Recipe

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Roasted Red Pepper and Eggplant Spread (Macedonian Tolcheni)
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  1. Take the eggplant and peel, slice, chop it into cubes then sprinkle with salt and allow to drain in colander at least 1/2 hour. Then place eggplant in Pyrex bowl, cover with plastic wrap and microwave on high 8 to 10 minutes, stirring 1/2 time during cooking.
  2. Then take the red bell peppers and wash, dry and place under the broiler turning the peppers as skin turns black on all sides (5-10 min). Remove peppers from broiler, place them into a Pyrex bowl, cover with a clean kitchen towel and allow to cool. (you may use your own method of removing all the pepper skins) Remove skins, discard and seeds then place in food processor and blend 5 to 10 seconds. Add cooled eggplant and pulse processor 5 times until blended. AVOID OVER PROCESSING. Pour the blended eggplant / pepper mixture into bowl.
  3. Add the garlic, tomato sauce, olive oil and season to taste with salt and pepper. Add crushed red pepper flakes if desired. Stir together.
  4. Cover and refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 56.83 Kcal (238 kJ)
Calories from fat 31.95 Kcal
% Daily Value*
Total Fat 3.55g 5%
Sodium 133.37mg 6%
Potassium 189.68mg 4%
Total Carbs 5.63g 2%
Sugars 3.48g 14%
Dietary Fiber 2.23g 9%
Protein 0.84g 2%
Vitamin C 28mg 47%
Iron 0.1mg 0%
Calcium 8.5mg 1%
Amount Per 100 g
Calories 63.71 Kcal (267 kJ)
Calories from fat 35.81 Kcal
% Daily Value*
Total Fat 3.98g 5%
Sodium 149.5mg 6%
Potassium 212.62mg 4%
Total Carbs 6.31g 2%
Sugars 3.9g 14%
Dietary Fiber 2.5g 9%
Protein 0.95g 2%
Vitamin C 31.4mg 47%
Iron 0.1mg 0%
Calcium 9.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
  • 1

Good Points

  • saturated fat free,
  • cholesterol free

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