Sweet Red Peppers Stuffed with Minted Aubergine Purée

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Ever since I started travelling in Turkey at the age of 18, I have loved aubergine purées of all kinds. The pale, light filling in this dish, combined with fromage frais, garlic and mint, enhances the delicate taste of the cucumber. If you want to prepare this dish for a vegan, you can replace the fromage frais with tahini, which is a smooth nutty purée of sesame seeds. This filling could also be used as a dip.