Serving
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Peppers Stuffed with Eggplant
Bulgaria
  -   Salata ot Peceni Piperki Palneni s Püre ot Patladzani
Serves
Effort:
Sched:
DoAhead:  
12 app  
***
1-1/2 hrs  
Yes
Stuffed peppers (and other stuffed things) are very popular in the Balkans. These small appetizers are easy to make, if you know how to stuff them (see below). They are best served cool, but not chilled. See notes for method.



ar
2
4
1-1/2
1/2
1
2
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#
cl
oz
T
T
T
---
t
t
Peppers (1)
Eggplants
Garlic
Onion
Salt
Vinegar
Olive Oil, ExtV
-- Garnish
Parsley, fresh
Tomato Wedges
Make   -   (1-1/2 hrs - 45 min work)
  1. Preheat Oven to 375°F/190°C.
  2. Blast PEPPERS black with your propane torch. Brush off the skins under running water. Cap and seed them.
  3. Roast EGGPLANTS in the fully preheated oven for 45 minutes. Test doneness with a thin skewer.
  4. Peel skins from Eggplants. Chop fine, but not food processor fine. Squeeze out as much liquid as you can.
  5. Crush GARLIC and chop very fine. Chop ONION very fine. Mix.
  6. Mix together Eggplant and Garlic mix. Next, mix in Olive Oil until well blended. Finally, mix in Salt and Vinegar.
  7. Stuff Peppers. Do this the easy way, with a pastry bag using a medium round nozzle. Stick the nozzle all the way into the pepper, then withdraw it as you squeeze in the stuffing.
  8. Refrigerate the stuffed Peppers until cool.
  9. For Garnish, chop PARSLEY small. Cut TOMATO wedges.
  10. Arrange Stuffed Peppers on a plate for serving, garnished as desired. Let them warm up a few minutes until just cool.
NOTES:
  1. Peppers:   The pattern recipe called for "long green peppers". Presumably these would be the mild green Hungarian peppers common in the region. I did not use those because the ones my local market had were much larger than I wanted. If you use the "mini-bells" as I did, you will need 2 to 2-1/2 pounds depending on size (less weight for larger ones). For thin walled green Hungarian peppers you would probably need only 1-1/2 pounds. For details see our Chilis page.
  2. Method:   The pattern recipe calls for roasting the peppers 10 minutes in the preheated oven, then peeling them. This will not be nearly as easy as blasting them with the propane torch and simply brushing off the skins. The propane blasted peppers will still be quite crunchy, which I don't have a problem with, but if you want them softer, as they would be from the oven, just steam them for a couple of minutes.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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