Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Red Peppers Stuffed with Aubergine Puree
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 128
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 708
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
3 medium-sized aubergines (eggplants)
3 tablespoons olive oil
1 large clove garlic, finely chopped
Juice of 1 large lemon
3 tablespoons chopped parsley
Salt and freshly ground black pepper
4 large red bell peppers
Directions
- Make the aubergine puree by grilling the aubergines 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. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
- Preheat the oven to 350 degrees F.
- Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, 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.