Recipe of the week: Feta stuffed Romano peppers and aubergine

The inspiration for this recipe came from the Italian aubergine and mozzarella dish, parmigiana di melanzane. I use Greek and Middle Eastern flavours and ingredients to create a little less rib-sticking dish of feta stuffed Romano peppers and aubergine. Salty feta and nutty, chewy bulgar wheat combine with the sweet peppers and soft aubergine in a garlicy tomato sauce. A sprinkling of mint at the end brings freshness and vibrancy.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *