Red Peppers Stuffed with Aubergine Purée

Name: Red Peppers Stuffed with Aubergine Purée
Ingredients: 3 medium-sized aubergines; juice of a large lemon; 3 tbsp chopped parsley; 3 tbsp olive oil; 1 large clove of garlic, finely chopped; 4 large red peppers; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

Aubergine, eggplant and melanzane are all the same vegetable in different languages, and a favourite of mine. It can be used in so many ways, from delicious fritters to poor man’s caviar. These red peppers stuffed with purée give you a double whammy and really are the full monty.

Ingredients

3 medium-sized aubergines
3 tbsp olive oil
1 large clove

Dinner
Main course
Vegan
Gluten-free
Spicy

Method

Make the aubergine purée 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. Liquidise with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons