Hurgarian Bartash with Eggplant

Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The original Hungarian recipe was, I thought, rather bland. At the Bodega Toston in Fuengerola (arguably the best tapas restaurant in Spain), I had red peppers stuffed with partridge which were very good but lacked a dimension, so I have combined the two. It is an excellent dish for a buffet or a supper table and also makes a very nice appetizer. It can also be made with cold pheasant. The technique of putting your hot broiled peppers into a plastic bag makes them so much easier to peel—the