Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
medium red OR yellow OR orange bell peppers OR a combination
1-pound eggplants, trimmed and cut crosswise into 1-inch-thick rounds