Eggplant, aubergine, and melanzane are all the same vegetable in different languages and a favorite of ours. It can be used in so many ways, from delicious fritters to poor man’s caviar. These bell pepper stuffed with puree give you a double whammy and really are the full monty.
Ingredients:
3 medium-sized eggplants
3 tablespoons olive oil
1 large garlic clove, finely chopped
juice of 1 large lemon
3 tablespoons chopped parsley
salt and freshly ground black pepper
4 large bell peppers
toasted bread fingers to serve
Method:
Make the eggplant puree by broiling the eggplants until the skins are charred and starting to blister, which should mean the pulp inside is soft. Leave to cool slightly, then remove the skin by rubbing gently under cold water. Puree the eggplant flesh with 2 tablespoons of olive oil and then blend in the garlic, lemon juice, 2 tablespoons of parsley, salt and pepper. Pour the puree into a bowl.
Cut the bell peppers in half lengthwise, remove the stems and seeds, and brush the inside with the remaining olive oil. Bake in a preheated 350 degree F oven for 30 minutes.
About 15 minutes before serving, fill the pepper halves with the eggplant puree and 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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