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Recipe for :

Red Peppers Stuffed with Aubergine Purée
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

3 medium-sized aubergines
1 small onion (roasted with the aubergines) then chopped
1 Red Jalapeno or 2 red serranos minced
3 tablespoons olive oil
3 cloves garlic, finely chopped
Juice of a large lemon
3 tablespoons chopped parsley
Salt and freshly ground pepper
4 large red peppers

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.
  • In a blender add the aubergine, olive oil and then blend in the onion, chiles, garlic, lemon juice, two 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 180ºC / 350ºF 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.

Serves 4

Martin James

Source: Jennifer Paterson and Clarissa Dickson Wright, adapted by Rob L.
and posted on Food TV Network

 
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