Baked Bell Pepper Pate with Curry Oil and Walnuts

5 servings

30 minutes

A variation on the theme of ajvar, a famous Bulgarian pepper appetizer. A dozen and a half ingredients, including curry and sumac (probably worth looking for in advance). Half an hour of patience while the peppers are baking, a few minutes of blending, and the pate is ready. Recipe from the Craft Kitchen restaurant.

Energy value per serving

• Calories: 275.1
• Proteins: 4.6g
• Fats: 23.1g
• Carbohydrates: 13.6g

Ingredients

• Garlic: 1 clove
• Sweet pepper: 480 g
• Onion: 190 g
• Balsamic vinegar: 6 ml
• Salt: 5 g
• Black peppercorns: 3 tsp
• Paprika: 6 g
• Zira: 8 g
• Peanut butter: 40 g
• Parsley: to taste
• Sumac: 5 g
• Walnuts: 50 g
• Thyme: 3 sprig
• Vegetable oil: 40 ml
• Curry: 1 tsp

Cooking steps

1. Bake the vegetables in the oven at 200 degrees for 15-20 minutes.

   Required ingredients:

   • Sweet pepper: 480 g
   • Onion: 190 g
   • Garlic: 1 clove

2. Roast the walnuts in a pan and dry them.

   Required ingredients:

   • Walnuts: 50 g

3. Blend the baked vegetables and nuts, add spices, oil, and mix thoroughly.

   Required ingredients:

   • Salt: 5 g
   • Black peppercorns: 3 teaspoons
   • Paprika: 6 g
   • Zira: 8 g
   • Peanut butter: 40 g
   • Parsley:  to taste
   • Sumac: 5 g
   • Thyme: 3 sprigs
   • Vegetable oil: 40 ml
   • Curry: 1 teaspoon