filled pointy peppers aubergine & tomato
charred pointy peppers filled w/ muchroom aubergine & tomato w/ mint basil parmesan & toasted pumpkin seeds
IngredientsMakes: 429g (3)
| 176g | pointed peppers | ||
| 10g | olive oil | ||
| 120g | aubergine | ||
| 10g | olive oil | ||
| 60g | chestnut mushrooms | ||
| 10g | olive oil | ||
| 15g | pumpkin seeds | ||
| 3g | olive oil | ||
| 1g | salt | ||
| 140g | ripe tomato | ||
| 5g | basil | ||
| 5g | mint | ||
| 30g | roule | ||
| 2g | parmesan | ||
| 20g | lemon juice |
Method
| Slice the peppers in half lengthways & remove the pips. |
| Place centre side down on a hot oil glazed skillet, turn the heat to min and place a lid on top. |
| Cook until soft a a little charred ~20-25mins, then turn and turn the heat off. Ready for filling. |
| Small dice the aubergine & mushrooms and cook on a medium low heat until soft and cooked thorugh. |
| Toast the pumpkin seeds in a little olive oil w/ a generous pinch of salt. |
| Chop the herbs & add them & the roule to the aubergine & mushrooms. |
| Chop a nice ripe tomato up the same size as the aubergine & mushrooms, and add it in to the mix. |
| Mix it in while the heat is on minimum, we don't want it to cook just warm it up a little so it provides fresh & light acidity to the filling. |
| Cover the peppers w/ the filling, give them a drizzle of lemon juice & top w/ parmesam & toasted pumpkin seeds. |
| They're quite nice w/ a sqeaze of sriracha or tabasco too. |
| If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for! |
No comments:
Post a Comment