Makalo

макало · makalo

Ingredients8

• Red bell peppers4 large
• Eggplant1 medium
• Garlic cloves3
• Olive oil100 ml
• Walnut halves50 g
• Salt1 tsp
• Black pepper½ tsp
• Red pepper flakes½ tsp

Method

1. Preheat oven to 220 °C and place whole peppers and eggplant on a baking sheet; roast until skins blister and char, about 30‑35 minutes, turning occasionally.
2. Remove from oven, cover with plastic wrap and let steam for 10 minutes; then peel off skins, discard stems and seeds, and roughly chop the roasted vegetables.
3. Combine roasted peppers, eggplant, garlic, and walnuts in a food processor; blend until smooth.
4. With the processor running, slowly drizzle in olive oil until the mixture becomes glossy and well‑combined.
5. Season with salt, black pepper, and red pepper flakes; pulse briefly to incorporate.
6. Transfer to a serving bowl, drizzle a little extra olive oil on top, and let rest at room temperature for 15 minutes before serving.
7. Serve with fresh bread, cheese, or as a side dish.