Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
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Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 medium-sized aubergines (eggplants)
  • 3 tablespoons olive oil
  • 1 large clove garlic, finely chopped
  • Juice of 1 large lemon
  • 3 tablespoons chopped parsley
  • Salt and freshly ground black pepper
  • 4 large red bell peppers

Directions

Make the aubergine puree 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. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.

Preheat the oven to 350 degrees F.

Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, 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.

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