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ПАТЛАДЖАН НАТОПИ (AUBERGINE & PEPPER DIP)

  • Bulgaria_ПАТЛАДЖАН НАТОПИ  - Copy (1)

Bah I hate peeling peppers, give me an onion to chop over a pepper to peel any day. It’s worth it for this dip though, it is fresh and absolutely delicious with a big chunk of bread.

Cosmin’s mami is always sending over food from Transilvania, him and his sister have dedicated a significant portion of their time trying to convince her that she need not bother with items we can easily get in London; yet there will be at least three packets of spaghetti in every delivery. I’m not sure they have quite forgiven her for the last time we flew back from Romania only to find smashed eggs over everything; she had somehow managed to sneak in 40 odd eggs into the luggage the night before.

For every item that makes us giggle (or results in five or six wash loads) there are at least nine which are truly welcomed. But I have a confession to make, I have had a packet of her home cooked aubergine in the freezer since Easter. I wanted to use it, I just didn’t know what for and then I came across this recipe, so I defrosted the aubergine …and then I smelled it and it didn’t smell good at all so I had to chuck it and then and now still I felt guilty. I promise next time to use it straight away. RIP little packet of aubergines.

…thankfully scooping out the flesh from roasted aubergines is a piece of piss so we still got to go to the патладжан натопи ball, just wish they were tasty mami aubergines.

Makes Dulcie's List   Makes Cosmin's List

Ingredients

  • 3 aubergines
  • 3 red peppers
  • 2 green peppers
  • 3 tomatoes
  • 5 cloves garlic
  • 3 tbsp white wine vinegar
  • Salt
  • Olive oil
  • 1 tbsp chipped parsley

NUTRITIONAL CONTENT PER PORTION

  • Calories | 85
  • Fat | 3.3g

Serves | 10 portions

Prep Time | 10 minutes

Cooking Time | 20 minutes

method

  1. Halve the peppers and discard the cores, halve the aubergines, place skin side up on a baking tray, pierce the tomatoes once or twice (to stop them exploding in the oven) and add to the tray. Drizzle with oil and a sprinkle of salt and bake at 220˚c for 20 minutes.
  2. Place in a bowl and cover with cling film, leave for at least five minutes then remove the skin from the peppers and tomatoes, and scoop out the flesh from the aubergines.
  3. Blitz with a stick blender or in a food processer until you have a chunky dip, not dissimilar in texture to guacamole.
  4. Stir in the vinegar and parsley and season with salt and pepper to taste.

Based on a recipe found at www.altours-bg.com

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