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Dip with Burnt Eggplant and Bell Peppers

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Dip with Burnt Eggplant and Bell Peppers, Because of its silky texture and ability to easily take on smoky flavors, eggplant.

Dip with Burnt Eggplant and Bell Peppers, Because of its silky texture and ability to easily take on smoky flavors, eggplant is one of my favorite vegetables. 안전한 카지노사이트

It’s a dinnertime staple that I make at least once a week and my go-to vegetable when I’m cooking a special meal for guests.

Eggplant is a popular vegetable in Asia and the Middle East, where it is used to make appetizers and dips such as baba ganoush

And pakoras as well as main courses such as stuffed eggplants and bhaingan bharta (roasted eggplant with tomatoes and onions).

Eggplants are frequently described as having a meaty texture, but I dislike describing vegetables as meaty, so I prefer to think of them as full-bodied.

Although they are sometimes described as bitter, most plant breeders have selected varieties with little to no detectable bitterness over the years.

Fortunately for us, this means we can spend less time worrying about removing the bitterness

And more time deciding what flavors we want to infuse them with—because eggplant absorbs flavors readily.

Smoke, which is created through high-heat methods such as charring, grilling, or roasting, is a flavor that pairs particularly well with eggplant.

Roasting is arguably one of the simplest of these options:

The high heat helps the sugars caramelize and also helps the amino acids and sugars participate in the Maillard reaction.

The combination of these two food reactions creates bittersweet flavors and a smoky flavor.

I like to roast cumin and coriander seeds with the vegetables, which allows the spices to toast and release

Their flavors directly into the vegetables without the extra step of toasting the spices separately.

When the vegetables are lightly charred, they take on a lovely smoky flavor.

I then remove them from the oven and set them aside to cool until they are safe to handle.

I use red lentils and cashews to give this dip some body.

This recipe calls for red lentils, but black lentils and split pigeon peas would also work. When the lentils are tender and cooked, drain them immediately.

Lentils can become mushy if left in water for too long.

For the cashews, I soak whole roasted and salted cashews in boiling water to soften them, making them easier to blend.

While you can make this dip in a blender, a food processor gives you more control over the final texture and reduces the risk of over-pureeing.

The dip should not be perfectly smooth, but rather resemble a coarse paste

Which can be achieved by pulsing the processor for a few seconds at a time until the paste comes together.

This dip is a crowd-pleaser for vegetarians, vegans, and meat eaters alike.

It’s delicious with any kind of warm flatbread 카지노사이트

Buttered slices of crusty toasted sourdough, and I dare to say it’s also a great spread inside sandwiches.

Ingredients Recipe should be saved
  • 19 ounces eggplant, halved lengthwise (1 to 2 globe eggplants; 540g)
  • 10 1/2 ounces (1 to 2 peppers; 300g) red bell pepper, stemmed, cored, and cut into 2-inch pieces
  • 1 scallions (55g)
  • 1 jalapeo, stemmed and cut in half lengthwise
  • 1 tsp. cumin seeds
  • 1 teaspoon ground coriander
  • 1/4 cup extra-virgin olive oil (60ml), divided
  • Kosher or fine sea salt
  • 1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and stone-free
  • 2 1/2 ounces (70g) whole roasted and salted cashews
  • three to four garlic cloves
  • 1/4 cup (60ml) freshly squeezed lemon or lime juice
  • 2 tablespoons flat-leaf parsley or cilantro leaves and tender stems

Preheat the oven to 425°F (220°C) with the rack in the middle position. Spread eggplant, bell pepper, shallot, and jalapeo in an even layer on a rimmed baking sheet.

Top with cumin and coriander seeds, season with salt, and drizzle with 2 tablespoons olive oil.

Toss vegetables with your hands to coat well, then cook until lightly charred, about 45 minutes. Allow to cool completely.

Remove and discard some (but not all) of the charred skin once the vegetables have cooled. Place the vegetables in a medium mixing bowl.

In the meantime, in a small saucepan, combine lentils, 2 cups (480ml) water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.

Reduce the heat to keep the lentils tender but not falling apart, about 15 minutes.

Drain the lentils through a fine-mesh strainer, discarding the cooking water, and set aside to cool to room temperature.

Meanwhile, soak cashews in a small heatproof bowl in at least 2 inches of boiling water for 30 minutes.

Drain cashews through a fine-mesh strainer, discarding the soaking water, and place in the bowl of a food processor fitted with a metal blade.

In the food processor bowl, combine the roasted vegetables, lentils, garlic, and lemon or lime juice. 2–3 5-second pulses until a coarse paste forms.

Season with salt to taste. Transfer to a serving bowl, garnish with parsley or cilantro, drizzle with remaining oil

And serve with warm crackers, flatbread, or buttered slices of toasted sourdough bread.

  • Special Resources
  • The food processor
Preparation and Storage

Refrigerate the dip in an airtight container for up to 4 days. Bring the dip to room temperature before serving, or warm it in the microwave. 카지노 블로그

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