Possum’s Recipe Book

Aubergine with Roast Peppers

Serves 4-6

400g aubergine
4 small peppers – 2 red and 2 yellow
2 eggs
Basil
Olive oil
150g Ricotta cheese
4 ripe tomatoes
Parmesan cheese grated
Sea salt
Black pepper
1tbsp garlic oil
 
Method
 
Pre-heat oven to 210C (Fan)
 
Baste the peppers and aubergine with the olive oil and roast them in the oven for 15 to 20mins.
The aubergine is ready when its soft
The peppers are ready when they are brown.
Remove from oven and allow to cool.
Skin the tomatoes and take out the seeds.
Cut the tomatoes into cubes and place in a bowl.
Peel the aubergine and cut into small cubes.
Leave to drain in a colander and reserve the liquid released.
Mix the drained aubergine, one chopped tomato, the ricotta cheese and garlic oil together.
Skin the peppers and slice them to fit around ramekin dishes.
Line small 6oz ramekin dishes with grease proof paper.
Cover the sides with one red pepper slice and one yellow pepper slice.
Stuff with the aubergine mixture.
Bake in the oven at 180C (Fan) for about 25mins.
While the aubergine is baking, place the rest of the tomatoes in the bowl of a hand blender with 1tbsp of the reserved aubergine liquid, olive oil, a few basil leaves, salt and pepper to taste and blend until smooth.
To serve top the aubergine with tomato mixture.