Red Peppers Stuffed with Eggplant Puree
3 medium-sized eggplants
Make the eggplant purée by grilling the eggplants until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water .
3 tablespoons olive oil
1 large clove garlic, finely chopped
juice of a large lemon
3 tablespoons chopped parsley
salt and freshly ground pepper
4 large red peppers
Liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the purée into a bowl. Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in a moderate oven 180C/350 degrees F/Gas 4 for about 30 minutes.
A quarter of an hour before serving, fill the pepper halves with the eggplant purée, replace in the oven to warm through. After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.
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