FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F).
• 2.   Cut the eggplants in half lengthwise.
• 3.   Place them on a baking sheet lined with parchment paper and drizzle with olive oil and a little salt.
• 4.   Bake them for 10 minutes.
• 5.   Meanwhile, wash, seed, and dice the bell peppers and chili pepper.
• 6.   Peel and finely chop the onion and garlic.
• 7.   Grill the bell peppers, chili pepper, onion, garlic, and chopped herbs in a non-stick skillet over high heat. Season with salt and pepper.
• 8.   When the eggplants are cooked, remove them from the oven and scoop out their flesh with a spoon.
• 9.   Mix half of the eggplant flesh with the grilled vegetable brunoise.
• 10.   Fill the hollowed eggplants with the mixture, then sprinkle with a few washed and halved cherry tomatoes.
• 11.   Drizzle the eggplants with olive oil.
• 12.   Broil for a few minutes to brown everything nicely.
• 13.   Serve immediately with quinoa, bulgur, or brown rice.
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Nutritional information *