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.
Calories275.1kcal
Proteins4.6grams
Fats23.1grams
Carbohydrates13.6grams
Garlic
1
clove
Bell pepper
480
g
Onion
190
g
Balsamic vinegar
6
ml
Salt
5
g
Black peppercorns
3
tsp
Paprika
6
g
Cumin (zira)
8
g
Peanut oil
40
g
Parsley
to taste
Sumac
5
g
Walnuts
50
g
Thyme
3
sprig
Vegetable oil
40
ml
Curry powder
1
tsp
1
Bake the vegetables in the oven at 200 degrees for 15-20 minutes.
- Bell pepper: 480 g
- Onion: 190 g
- Garlic: 1 clove
2
Roast the walnuts in a pan and dry them.
- Walnuts: 50 g
3
Blend the baked vegetables and nuts, add spices, oil, and mix thoroughly.
- Salt: 5 g
- Black peppercorns: 3 teaspoons
- Paprika: 6 g
- Cumin (zira): 8 g
- Peanut oil: 40 g
- Parsley: to taste
- Sumac: 5 g
- Thyme: 3 sprigs
- Vegetable oil: 40 ml
- Curry powder: 1 teaspoon
