Red Peppers Stuffed with Aubergine Purée

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.


  • 3 medium-sized aubergines
  • 3 tbsp olive oil
  • 1 large clove of garlic, finely chopped
  • juice of a large lemon
  • 3 tbsp chopped parsley
  • salt and freshly ground black pepper
  • 4 large red peppers


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 parsley, salt and pepper. Pour the purée into a bowl.

Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in a moderate oven 180°C/350°F/Gas 4 for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine purée, 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.