Roasted Peppers Stuffed with Aubergine

  • Servings: 4-6
  • Difficulty: medium
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A famous stuffed roasted peppers from northern end of the Gulf of Naples made of char grilled peppers stuffed with aubergines, croutons, olives and capers.

0486 red peppers
500 gms aubergines
olive oil for cooking
6 slices of bread
100 gms olives, pitted and halved
75 gms salted capers, rinsed and squeezed dry
2 garlic cloves, finely chopped
2 anchovy fillets, chopped
a small bunch of fresh flat leaf parsley, finely chopped
½ tsp ground black pepper
salt to taste

Preheat oven to 150oC. Char the peppers under a hot grill until their skins are blistered and blackened in places. Carefully peel off the skin and discard. Also discard the stem, central membrane and seeds. Keep the peppers whole.

Heat a little olive oil in a frying pan over a medium heat. Add the aubergines and sauté for a few minutes until they start to turn brown. Remove from the pan with a slotted spoon, and drain on kitchen paper

Using the same pan, gently fry the bread cubes until golden, adding a little extra oil, if necessary.

Remove the croutons from the pan and carefully mix with the aubergines, olives, capers, garlic, anchovies and parsley to make a stuffing. Season with salt and black pepper.

Fill the peppers with the stuffing until they are plump, and the stuffing is slightly mounded at the top.

Arrange all peppers in a baking dish. Drizzle with extra olive oil and roast peppers in the oven for 20 – 25 minutes.

Serve hot.

Sweet Corn Seekh Kebab

  • Servings: 4
  • Difficulty: medium
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Scrumptious vegetarian seekh kebabs grilled with sweetcorn and potato

0182 cup Sweet Corns
2 Medium size boiled Potatoes
2 tbsp Corn flour
1 Onion finely chopped
1/2 tsp Black pepper powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Red chilli powder
1 tbsp Lemon juice
2 Green chillies finely chopped (optional)
½ bunch Coriander/Cilantro leaves finely chopped
Bread crumbs (if required as binding and for crispiness)
Salt to taste
2 tbsp Butter for basting
Oil for greasing
8-10 Skewers

Boil the sweet corns and then grind in the mixer to form a coarse paste.

Peel skin from the boiled potatoes and mash with hands.

Mix the corn paste along with the mash potatoes and all other ingredients, except for oil and butter.

Make a nice solid dough which is not too watery or soggy. If required add some more bread crumbs to the dough.

Using wet hands or grease hands with oil, take a little corn mixture and spread it around skewers. Press firmly.

Preheat oven to 220-250°C. Arrange the kebabs on a baking tray lined with baking paper. Cook in oven for 10 to 12 minutes.

Overcooking in the oven can harden kebabs, therefore to retain their moisture remove them from oven after 10 minutes and before serving, just shallow fry in a griddle pan until they turn golden brown.

Remove from skewers after the kebab is cooked completely and brush with butter.

Serve hot with Mint-Coriander Chutney and lemon wedges.