|Preparation : 10 min||Resting : -|
|Cooking : 55 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|3||red peppers (450g)
|200||g bulgur wheat|
|1||cube chicken stock|
|50||ml olive oil|
|200||g cooked ham|
|200||g cured ham|
|pinch ground cumin|
|4||tbsp fresh herbs, chopped|
|(oregano, flat-leaf parsley, basil, etc.)|
|1||Cut the aubergines in half, remove the pulp using a spoon and set aside. Slice the|
tops off the peppers and seed. Pour 500ml water into the metal bowl, place the
hollowed-out aubergines in the steamer basket and run the STEAM programme
10 minutes. Discard the cooking liquid and set the aubergines aside.
|2||Put the bulgur wheat, water and the chicken stock cube into a saucepan; cook|
following the instructions on the packet. Set aside.
|3||Preheat the oven to 200 °C (190 °C fan, gas mark 6). Place the onions and garlic|
in the metal bowl and run the EXPERT programme 15 seconds/speed 13 (without
|4||Scrape down the wall of the bowl. Add 2 tbsp of the oil, and restart the programme,|
5 minutes/speed 3/120 °C.
|5||Add the aubergine pulp with the egg, and the cooked and cured ham; season with|
pepper, cumin and chopped herbs. Run the EXPERT programme, 7 minutes/
speed 6/80 °C. Combine with the cooked bulgur wheat, mix well and spoon the
stuffing into the aubergines and peppers.
|6||Put the stuffed vegetables in a gratin dish, sprinkle with grated Parmesan, drizzle|
with the remaining olive oil and bake for 35 minutes.