Name: Peppers Par Excellence
Yield: Serves 6
Ingredients: 3 red peppers (choose ones which stand steadily upright); 1⅓-1½ lb (625–675 g) aubergines; juice of half a lemon; 2–3 pinches of cayenne pepper; salt; 1 small clove of garlic, crushed; 1 teaspoon (5 ml spoon) caster sugar; 6 oz (175 g) unsalted butter, softened; half a cucumber

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is a delicious and decorative cold first course. Sweet red peppers are filled with a smooth and smoky aubergine purée; then topped and surrounded by delicate slices of cucumber. Try serving with crusty Granary bread or pitta bread – it is rich enough to only need a light main course.

Ingredients

3 red peppers (choose ones which stand steadily upright)
1⅓-1½ lb (625–675 g) aubergines<

Starter
Main course
Vegetarian
Gluten-free

Method

Heat the oven to Gas Mark 4/350°F/180°C. Cut the peppers in half crossways and carefully cut out the seeds, etc. Put in a saucepan of boiling salted water and simmer for 10 minutes. Drain and stuff each pepper half with a roughly crumpled ball of silver foil. Put the peppers in a roasting

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Ingredients

Method

Part of