Stuffed Peperone With Cheesy Eggplant

I love to make fusion dishes......a touch of Indian ingredients in Western food. This Peperone dish is an Italian style dish. 

Ingredients :

1. Yellow bell pepper- 1
2. Khus khus (poppy seeds)- 1/2 cup
3. Salt to taste
4. Black pepper powder- 1 large tbs
5. Olive oil- 4 tbs
6. Raisin , cashew (chopped)- 1 tbs
7. Basil leaf , coriander leaf , parsley- 2 large tbs
8. Lemon juice- 2 tbs
9. Butter- 2 cubes
10. Eggplant- 2 small
11. Vinegar- 2 tbs
12. Cheese (thin slices)- 1/2 cup

Procedure :

Cut the head of the bell pepper and scoop out the inner part of it (be gentle or else you may end up in loosing the shape of the bell pepper). Place the pepper on a baking tray and sprinkle a little salt , pepper powder and little olive oil in and around the pepper. Keep it aside. Now heat a little water in a pan. In a bowl mix the chopped raisin , cashew , basil , coriander and parsley. Add the water to the khus khus along with some salt and pepper. Next add the khus khus to the chopped raisin's bowl. Mix the whole thing and add lemon juice to it. Stuff this mixture into the bell pepper and add one cube of the butter on top. Bake the bell pepper in oven until it turns a little brownish. 

Next cut the eggplants into thin slices and marinate the slices with 2 tbs olive oil , salt , pepper , vinegar for 15 minutes. Fry them on high flame so that the eggplants turns brown quickly. When one side is fried , turn the other side and place one slice of the cheese on top of the eggplant slice. Put another slice of eggplant on the cheese , thus giving it a look of a sandwich. Fry them till the cheese starts melting or else you can bake them too. Serve the whole combination hot. Sending this to Iftar Moments Hijri 1432 event.

   

Sending this to Signature recipe event.