Cilantro Flatbreads With Spiced Eggplant And Split Pea Dip Recipes

SPICY SPLIT PEAS WITH VEGETABLES

Steps:

• Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes.
• Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown. Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside.
• Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender.
• Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended. Serve over rice. Garnish with cilantro.

SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT

Steps:

• Make purée:
• Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add split peas and stir until well coated, then stir in water and bay leaf. Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour. Stir in salt and continue to cook, stirring more frequently as purée thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more. Remove from heat and stir in lemon juice and remaining 1/3 cup oil, then cool to room temperature, pot covered with a kitchen towel. (Purée will thicken as it cools.) Discard bay leaf.
• Make eggplant compote while split peas simmer:
• Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl. Place a plate or bowl directly on top of eggplant to weight it down and let drain 1 hour. Rinse eggplant (discarding liquid) and pat dry.
• Cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife. Halve tomatoes crosswise and seed, then cut into 1-inch pieces.
• Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant and sauté, stirring occasionally, until just golden, transferring to a plate. Reduce heat to low, then add remaining 3 tablespoons oil and onions to skillet and cook, stirring occasionally, until softened and golden, 15 to 20 minutes. Add garlic and cook, stirring, 2 minutes. Stir in honey until incorporated. Add eggplant, tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally, 5 minutes. Stir in vinegar (to taste) and remove from heat. Transfer to a bowl and cool to room temperature, uncovered.
• Serve purée topped with eggplant and drizzled with olive oil.

CILANTRO FLATBREADS WITH SPICED EGGPLANT AND SPLIT PEA DIP

Steps:

• To make the flatbreads, put the flour in a large bowl, then stir in the yeast, salt, cumin seeds, cilantro, and chile. Make a well in the center and add the water. Mix with your hands to form a dough. Either transfer to an electric mixer fitted with a dough hook or continue kneading by hand on a lightly floured surface for about 10 minutes or until the dough is smooth and springy to the touch. Return to the bowl, lightly brush the top with oil, then cover with plastic wrap. Let rise in a warm place for 30 - 40 minutes. To make the spiced eggplant, put the lemon juice, chile, mint, olive oil, 1 teaspoon salt, and pepper in a blender and process until smooth. Put the eggplant and red onions on the baking tray. Pour the olive oil mixture over the vegetables and massage in well with your hands. Bake in a preheated oven at 400? for 30 minutes, then transfer to a serving bowl and top with the parsley. To make the dip, put the yellow split peas in a medium saucepan, then cover with cold water and add 1 teaspoon salt. Bring to a boil and cook for 30 - 40 minutes until soft. Drain, then transfer to a food processor. Add the cumin, lemon juice, garlic, and olive oil and blend to a smooth purée. Add salt and pepper to taste, then transfer to a bowl and sprinkle with extra olive oil and some dill. Meanwhile, to cook the flatbreads, transfer the dough to a lightly floured work surface and knead for a few minutes. Divide into 20 - 25 balls. Using a rolling pin, roll the dough balls into thin, flat ovals. Put on a lightly greased baking tray and cook in batches in a preheated oven at 450? for 15 - 20 minutes until golden and puffy. Serve the flatbreads with the spiced eggplant and dip.

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)