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Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt

Roasted Eggplant and Peppers with Aleppo Browned Butter and Yogurt

By Elizabeth MindreauNovember 19, 2021

  • Makes
    6 servings
  • Cook Time
    50 minutes
  • Rating

For a rich and flavorful dish, we broil sweet peppers and eggplant until tender and silky, toss the vegetables with browned butter infused with Aleppo pepper (or sweet paprika plus red pepper flakes) and serve them atop a creamy bed of butter-enriched yogurt. A sprinkle of toasted walnuts adds crunch. The smoky, caramelized notes are nicely balanced by the vegetables’ natural sweetness and the cool tartness of the yogurt. Serve with warmed pita bread.

Tip

Don’t forget to allow the roasted peppers to steam in a covered bowl. This loosens their skins from the flesh so they’re easier to peel. When peeling the peppers, don’t worry about removing every last bit of skin, and don’t rinse them under water, as doing so washes away some of their flavor.

Ingredients
  • 3

    medium red OR yellow OR orange bell peppers OR a combination

  • 2

    1-pound eggplants, trimmed and cut crosswise into 1-inch-thick rounds

  • ¼

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 4

    tablespoons salted butter

  • 1

    tablespoon Aleppo pepper OR 2 teaspoons sweet paprika plus ½ teaspoon red pepper flakes

  • 1

    cup plain whole-milk Greek yogurt

  • ¼

    cup walnuts, toasted and chopped

Step 1

Heat the broiler with a rack about 6 inches from the element.

Lay the peppers on their sides on a rimmed baking sheet, then broil until well charred on all sides, about 16 minutes, turning them as needed.

Transfer to a large bowl, cover and let steam to loosen the skins; reserve the baking sheet.

Step 2

Arrange the eggplant in a single layer on the same baking sheet. Brush both sides of the rounds with the oil, then season with salt and black pepper.

Broil until the eggplant is softened and well browned on both sides, 16 to 18 minutes, flipping the slices halfway through. Remove from the oven.

Stem, seed and peel the peppers, then cut them into 1-inch pieces and return to the bowl.

Cut the eggplant into 1-inch pieces and add to the peppers.

Step 3

In an 8-inch skillet over medium, melt the butter, then cook, stirring often, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 3 minutes.

Add the Aleppo pepper and cook, stirring, until the butter is bright red and fragrant, about 1 minute. Transfer to a small bowl and let cool for a few minutes.

Step 4

Fold 2 tablespoons of the infused butter into the pepper-eggplant mixture, then taste and season with salt and black pepper.

Stir the yogurt into the remaining infused butter; taste and season with salt and black pepper.

Spread the yogurt mixture on a serving platter. Top with the pepper-eggplant mixture and sprinkle with the walnuts.