Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt | Christopher Kimball’s Milk Street

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Milk Street Recipe

Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt

50 minutes

Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt

For a rich and flavorful dish, we broil sweet peppers and eggplant until tender and silky, toss the vegetables with browned butter infused with Aleppo pepper (or sweet paprika plus red pepper flakes) and serve them atop a creamy bed of butter-enriched yogurt. A sprinkle of toasted walnuts adds crunch. The smoky, caramelized notes are nicely balanced by the vegetables’ natural sweetness and the cool tartness of the yogurt. Serve with warmed pita bread.

6

Servings

Tip

Don’t forget to allow the roasted peppers to steam in a covered bowl. This loosens their skins from the flesh so they’re easier to peel. When peeling the peppers, don’t worry about removing every last bit of skin, and don’t rinse them under water, as doing so washes away some of their flavor.

50 minutes

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