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Aubergines & peppers stuffed

with bulgur wheat

Aubergines & peppers stuffed Cook Expert

Preparation : 10 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
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Serves 6-8 :
3 red peppers (450g)
2 aubergines (600g)
200 g bulgur wheat
1 cube chicken stock
2 onions, quartered
1 garlic clove
50 ml olive oil
1 egg
200 g cooked ham
200 g cured ham
pepper
pinch ground cumin
4 tbsp fresh herbs, chopped
(oregano, flat-leaf parsley, basil, etc.)
60 Parmesan, grated
1Cut 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.
2Put the bulgur wheat, water and the chicken stock cube into a saucepan; cook
following the instructions on the packet. Set aside.
3Preheat 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
heating).
4Scrape down the wall of the bowl. Add 2 tbsp of the oil, and restart the programme,
5 minutes/speed 3/120 °C.
5Add 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.
6Put the stuffed vegetables in a gratin dish, sprinkle with grated Parmesan, drizzle
with the remaining olive oil and bake for 35 minutes.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

To make this dish suitable for vegetarians, simply remove the ham and replace the chicken stock with vegetable stock.


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