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.

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.)

PEA DIP

Steps:

• Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
• Season to taste with salt and pepper, then serve very cold.

CURRIED SPLIT PEA SOUP WITH FRESH CORIANDER (CILANTRO)

Steps:

• In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
• Stir to form paste. DO NOT let the mixture burn!
• Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
• Add half of the chopped corriander.
• Rinse split peas in cold water, drain and add to pot. Stir immediately.
• Turn heat to high.
• Add the water and stir well.
• Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
• Add the rest of the cilantro in the last 15 minutes.
• Add salt and pepper to taste.
• Serve or pack away for freezing.

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.