Split Peas With Honey Sweetened Eggplant Recipes

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SWEET PEA DIP



Sweet Pea Dip image

"This creamy dip on crunchy bread is super satisfying."

Provided by Michael Symon : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 9

2 cups fresh or frozen peas
Kosher salt
1 cup fresh sheep's milk ricotta cheese
Grated zest of 1/2 lemon
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh mint
Freshly ground pepper
2 tablespoons extra-virgin olive oil
Grilled bread, for serving

Steps:

  • Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
  • In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
  • Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.

SPLIT PEAS WITH HONEY-SWEETENED EGGPLANT



Split Peas with Honey-Sweetened Eggplant image

Provided by Diane Kochilas

Yield Makes 8 to 10 first-course or side-dish servings

Number Of Ingredients 20

For split pea purée
1 large red onion, finely chopped (2 cups)
2/3 cup extra-virgin olive oil (preferably Greek)
1 lb yellow split peas (2 1/4 cups), picked over, rinsed well, and drained
6 cups water
1 Turkish or 1/2 California bay leaf
2 teaspoons salt
1/4 cup fresh lemon juice
For eggplant compote
1/2 lb eggplant, cut into 1/2-inch cubes (3 1/2 cups)
1 1/4 teaspoons salt
2 large tomatoes
6 tablespoons extra-virgin olive oil (preferably Greek) plus additional for drizzling
2 medium onions, coarsely chopped
2 garlic cloves, minced
1 teaspoon mild honey
1 tablespoon drained bottled small capers (in brine), rinsed
2 tablespoons thinly sliced fresh basil or chopped fresh oregano
1/4 teaspoon black pepper
1 to 2 tablespoons balsamic or Greek raisin vinegar

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.

BEST EVER SPLIT PEA



Best Ever Split Pea image

Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Provided by DOGLOVER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt

Steps:

  • In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g

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