VEGETARIAN STUFFED AUBERGINES AND PEPPERS
Serves : 5 - 10 /
Preparation Time : 45 Minutes /
Cooking Time : 10 Minutes
La Cornue® elements used - Château: gas oven, grill position; Cornufé: electric oven
Ingredients
Aubergines (cut in half in the length)
2
Peppers (cut in half in the length)
3
Rice (cooked)
200 grams
Pine Nuts
60 grams
Feta
200 grams
Cherry Tomatoes (cut in 8)
6
Basil Leaves
Finely Sliced Chives
Olive Oil
French Thyme
Directions
- Light the oven in the grill position
- Deseed the eggplants and peppers (2), salt and add the thyme and a little of olive oil
- Grill the halves eggplants and the peppers
- In a bowl, mix the rice with a little of olive oil, add half of the pine nuts and 2/3 of the feta in dices, the tomatoes and the chives. Separate in half.
- Core the eggplants (not all, keep the flesh and form)
- Chop one pepper and mix it with the mix of rice, feta, tomatoes etc
- Stuff the peppers and eggplants
- Add the rest of the pine nuts and feta on top of the peppers and eggplants
- Spray with olive oil and thyme
- Finish cooking in the grill
- Decorate with the basil leaves
Tips: it’s possible to do the recipe the day before but think to add lemon juice on the eggplants before grilling them so they keep a nice colour.
And to extend your La Cornue® experience, take a look at our cookware.
