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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
Ingredients
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3
medium red OR yellow OR orange bell peppers OR a combination
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2
1-pound eggplants, trimmed and cut crosswise into 1-inch-thick rounds
Directions
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01Heat the broiler with a rack about 6 inches from the element. Lay the peppers on their sides on a rimmed baking sheet, then broil until well charred on all sides, about 16 minutes, turning them as needed. Transfer to a large bowl, cover and let steam to loosen the skins; reserve the baking sheet.
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May 30, 2022
Yummy!
I fixed this with Coconut-Curried Black-Eyed Peas (recipe on this site) and brown rice and both my husband and I raved about it. Be prepared for a lengthy prepping and cooking time. Because both the peppers and eggplants require time under the broiler and the eggplant didn't fit on one sheet, I needed up broiling three sheet pans, one at a time. Allow 1.5 hours to make this dish.
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