Roasted Red Peppers With Lamb, Eggplant and Chili Sauce
Prep Time: 15 mins
Total Time: 40 mins
About This Recipe
"Use ground beef if you don't have any lamb!"
red bell peppers
garlic cloves, finely chopped
gingerroot, freshly grated
( 1 inch long)
eggplant, chopped into 1/2-inch cubes
2 tablespoons shaoxing rice wine or 2 tablespoons
light soy sauce
fresh ground pepper
extra virgin olive oil
pitted kalamata olives, chopped
Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.
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Roasted Red Peppers With Lamb, Eggplant and Chili Sauce (cont.)