Gourmet Traveller

FAST

Smoky eggplant and capsicum dip with pita bread

SERVES 4-6

Charring the vegetables is the key to achieving the depth of flavour in this dip, which is something of a cross between baba ghanoush and muhammara.

6 toasted pocket pita, to serve
Dukkah, to serve
Coarsely chopped dill, to serve

EGGPLANT AND CAPSICUM DIP

2 eggplant
2 red capsicum
60 gm roasted walnuts, plus extra chopped to serve
2 tbsp fresh fine breadcrumbs
2 tbsp pomegranate molasses (see note)
1 tbsp tahini
1 tbsp white wine vinegar
60 ml (1/4 cup) olive oil
1 tsp Aleppo pepper flakes (see note) or chilli flakes
½ tsp smoked paprika

For dip, burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or place a wire rack over a gas flame. Char vegetables, turning occasionally, until blackened and tender (20 minutes). Drain briefly

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Gourmet Traveller

Gourmet Traveller1 min letti
Getting There
Jetstar and Qantas fly direct to Ayers Rock airport from all main centres. Transfers between the airport and Longitude 131° are included in rates. Rates for Longitude 131° start from $1700 per person per night, for a minimum two-night stay. Package
Gourmet Traveller1 min letti
Three Of A Kind
Located on 150 acres of verdant green farmland on NSW’s South Coast these two luxury lodgings look like homes plucked from the Hollywood Hills or a James Bond film. The smaller of the two is called The Range and sleeps four, with its own plunge pool
Gourmet Traveller1 min letti
Quick Look
1/446 Beaufort St, Highgate, WA si-paradiso.com CHEF Paul Bentley Wed-Thur 5pm-10pm; Fri 5pm-1am; Sat 2pm-1am; Sun 2pm-10pm PRICE GUIDE $$ Dining room only. Paradiso, reborn. ■