Stuffed aubergines and peppers
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56 rates
Preparation : 10 min
Cooking : 55 min
Total time : 1 h 5 Rest : 0 min
6 people
200 g of bulgur wheat
1 clove of garlic
1 pinch pepper
1 pinch ground cumin
60 g grated parmesan
50 ml olive oil
2 onions
450 g capsicum
3 aubergines
1 egg
1 chicken stock cube
200 g cured ham
200 g cooked ham
1 sprig oregano
1 sprig parsley
1 sprig basil
Associated products
RECIPE STEPS
1
Cut the aubergines in half, remove the pulp using a spoon and set aside.
Slice the tops off the peppers/capsicum and deseed.
- 450 g capsicum
- 3 aubergines
2
Pour 1.5L water into the metal bowl, place the hollowed-out aubergines in the steamer backer and run the program.
- 3 aubergines
Steam
10:00 / / 110°C
3
Meanwhile, put the bulgur wheat, water and chicken stock cube into a saucepan; cook following the directions on the packet.
Set aside.
- 200 g of bulgur wheat
- 1 chicken stock cube
4
Heat the oven to 200 °C.
5
Cut the onions into quarters and place, along with the garlic, into the metal bowl.
Run the program.
- 1 clove of garlic
- 2 onions
Expert
00:15 / 13 / __°C
6
Scrape down the wall of the bowl and then add 2 tbsp of the oil.
Restart the program.
- 50 ml olive oil
Expert
05:00 / 3 / 120°C
7
Wash and chop the herbs.
Add the aubergine pulp and the other ingredients.
Start the program.
- 1 pinch pepper
- 1 pinch ground cumin
- 1 egg
- 200 g cured ham
- 200 g cooked ham
- 1 sprig oregano
- 1 sprig parsley
- 1 sprig basil
Expert
07:00 / 6 / 80°C
8
Combine with the cooked bulgur wheat, mix well and spoon the stuffing into the aubergines and peppers.
- 200 g of bulgur wheat
- 450 g capsicum
- 3 aubergines
9
Put the stuffed vegetables in an ovenproof dish, sprinkle with grated Parmesan and drizzle with the remaining olive oil.
- 60 g grated parmesan
- 50 ml olive oil
10
Bake for 35 minutes.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
made this twice and it is a lovely filling low meat dish. made as standalone warm weather meal enjoyed in the garden