Patladzhani s Orekhov Sos s Piquillo Peppers (Regional Twist)
60% автентично · Balkan-Mediterranean Fusion
A creative take on the classic, incorporating the sweet and smoky flavor of piquillo peppers into the walnut sauce. This variation adds a layer of complexity and a vibrant color to the traditional dish.
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Съставки
- Eggplants2 large
- Walnuts150g
- Piquillo Peppers100g, roasted
- Garlic3 cloves
- Fresh Cilantro1/2 bunch
- Olive Oil3 tbsp
- Smoked Paprika1 tsp
- Saltto taste
- Black Pepperto taste
- Water75ml
Стъпки
- 1
Preheat oven to 200°C (400°F). Halve eggplants lengthwise, score flesh, brush with olive oil, salt, and pepper. Bake for 30-40 minutes until tender.
- 2
While eggplants bake, process walnuts, roasted piquillo peppers, garlic, cilantro, smoked paprika, salt, and pepper until a coarse paste forms.
- 3
Stir in water and olive oil to create a thick, spreadable sauce.
- 4
Scoop out some eggplant flesh, chop it, and mix it into the walnut-pepper sauce.
- 5
Fill the baked eggplant halves with the mixture.
- 6
Bake for another 10-15 minutes until heated through.
- 7
Garnish with fresh cilantro and serve warm.
