Eggplant Stuffed Peppers
Pureed eggplant yields a rich creamy dip that can be good for dipping veggies or to bind fillings like for these peppers.
Ingredients
1 medium sized eggplant
1/2 cup olive oil
4-6 bell peppers or 2 quart Lunchbox peppers
2 cups cooked rice
5 sprigs basil, torn
Method
- Prick the skin of the eggplant to allow the steam to escape
- Broil the eggplant until the skins are blackened; flip and repeat
- Remove from the oven and allow to cool to the touch
- Scoop the flesh from the eggplant and blend with the olive oil and a big pinch of salt in a food processor until smooth
- Combine the eggplant with the cooked rice
- Remove the tops of the peppers and remove the seeds inside
- Stuff with the eggplant-rice mixture
- Bake until the peppers are soft
- Garnish with the torn basil and serve
