Best 3 Balkan Eggplant And Chile Purée Recipes
In the realm of culinary delights, the Balkan region stands out with its vibrant and flavorful cuisine, where eggplants and chiles take center stage in a symphony of taste. This article presents a tantalizing journey into the world of Balkan eggplant and chile purees, offering a diverse collection of recipes that capture the essence of this culinary heritage. From the smoky and spicy Serbian Ajvar to the aromatic and tangy Romanian Zacuscă, each recipe unveils a unique blend of flavors that will transport your taste buds to the heart of the Balkans. Whether you're a seasoned foodie or a culinary adventurer, these purees promise an explosion of flavors that will leave you craving for more. So, embark on this culinary exploration and discover the magic of Balkan eggplant and chile purees, as we guide you through a symphony of tastes that will tantalize your palate.
Here are our top 3 tried and tested recipes!
EGGPLANT PUREE RECIPE BY TASTY
Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
- Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
- Garnish with parsley, sumac, and more olive oil.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, Sugar 5 grams
BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
MELANZANA (EGGPLANT PUREE)
Provided by Food Network
Time 1h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.
Tips:
- To ensure the smokiness of the eggplant, char it directly over an open flame or under a broiler until the skin blackens and blisters.
- If you don't have a grill or broiler, you can roast the eggplant in the oven at 450°F (230°C) for about 30 minutes, or until the skin is charred and blistered.
- Once the eggplant is charred, let it cool slightly before peeling and mashing it. This will help to prevent the eggplant from becoming too watery.
- Use a food processor or blender to puree the eggplant until it is smooth and creamy. You can add a little bit of water or olive oil to help the pureeing process.
- Season the eggplant puree with salt, pepper, and other spices to taste. You can also add chopped herbs, such as cilantro, parsley, or mint.
- Serve the eggplant puree as a dip, spread, or condiment. It can be paired with grilled meats, roasted vegetables, or pita bread.
Conclusion:
Balkan eggplant and chile puree is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it is also a healthy and flavorful addition to any meal. Whether you are looking for a dip, spread, or condiment, Balkan eggplant and chile puree is sure to please.
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