Burnt Eggplant and Bell Pepper Dip Recipe

Eggplant is one in every of my favourite greens as a result of its silky texture and its skill to tackle smoky flavors with ease. It’s each my go-to vegetable once I’m cooking a particular meal for visitors and in addition a dinnertime staple that I make no less than as soon as per week. 

Eggplant is a well-liked vegetable all through Asia and the Center East: Not solely are they utilized in predominant programs like stuffed eggplants and bhaingan bharta (roasted eggplant with tomatoes and onions), they’re typically used to arrange appetizers and dips like baba ganoush and pakoras. Eggplants are sometimes described as meaty in texture, however I hate describing greens when it comes to meat so I want to think about them as full-bodied. Though they’re generally described as bitter-tasting, most plant breeders through the years have chosen varieties which have little to no detectable bitterness in them. Fortunately for us, meaning we will spend much less time worrying about attempting to rid them of bitterness and extra time determining what flavors we wish to infuse them with—as a result of eggplant sucks up flavors with ease.

One taste that is notably well-matched with eggplant is smoke, which is developed by way of high-heat strategies like charring, grilling, or roasting. Of these choices, roasting is arguably one of many best: The excessive warmth helps the sugars caramelize and in addition helps the amino acids and sugars take part within the Maillard reaction. The results of these two meals reactions builds bittersweet flavors and a smoky profile.

I like so as to add cumin and coriander seeds to the greens throughout roasting, which permits the spices to toast and launch their flavors immediately into the greens whereas eliminating the additional step of toasting the spices individually. As soon as the greens are flippantly charred, they carry a stunning smoky taste. I then take away them from the oven and allow them to relaxation till they’re cool sufficient to deal with. 

So as to add physique to this dip, I flip to crimson lentils and cashews. This recipe makes use of crimson lentils however different choices like black lentils and cut up pigeon peas may even work right here. As soon as the lentils are tender and cooked, it is necessary to empty them immediately. If left to sit down within the water too lengthy, the lentils run the danger of turning into mushy. As for the cashews, I soak entire roasted and salted cashews in boiling water to melt them, which makes it simpler for them to interrupt down throughout mixing. 

Whereas this dip might be made in a blender, a meals processor provides higher management of the ultimate texture with much less danger of over-pureeing. The dip shouldn’t be completely easy however as a substitute resemble a rough paste, which might be completed by pulsing the processor in brief intervals for just a few seconds at a time till the paste comes collectively. 

This dip is a party-pleaser that each vegetarians, vegans, and meat eaters will love. It goes effectively with any sort of heat flatbread, buttered slices of crusty toasted sourdough, and I daresay an exquisite unfold inside sandwiches too. 

Nov 2022