Roasted Bell Pepper Pâté with Curry Oil and Walnuts
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
5
Description
A variation on ajvar — the famous Bulgarian pepper appetizer. A dozen and a half ingredients, including curry and sumac (you might want to search for these in advance). Half an hour of patience while the peppers roast, a few minutes of blending — and the pâté is ready. Recipe from a common American restaurant.
Ingredients
- Garlic - 1 clove
- Sweet Bell Pepper - 16.9 oz
- Onion - 6.7 oz
- Balsamic Vinegar - 0 fl oz
- Salt - 0.2 oz
- Black peppercorns - 3 teaspoons
- Paprika - 0.2 oz
- Cumin - 0.3 oz
- Peanut Butter - 1.4 oz
- Parsley - to taste
- Sumac - 0.2 oz
- Walnuts - 1.8 oz
- Thyme - 3 sprigs
- Vegetable Oil - 1 fl oz
- Curry Powder - 1 teaspoon
Step by Step guide
Step 1
Roast the vegetables in the oven at 392°F for 15–20 minutes.
Step 2
Toast the walnuts in a pan until dry.
Step 3
Blend the roasted vegetables and walnuts, add spices, oil, and mix thoroughly.
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