|Red Peppers Stuffed With Aubergine Puree|
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 add the aubergine, olive oil and then blend in the onion, chiles,garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree 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 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.
Origin: Jennifer Paterson and Clarissa Dickson Wright, adapted by Rob L.
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