Ingredients
2 large eggplants
6 red bell peppers
1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon olive oil
salt to taste
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Individual cups for perfectly shaped poached eggs
Controlled temperature for homemade yogurt fermentation
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil. pierce the eggplants several times with the tip of a paring knife. place the eggplants and peppers onto the prepared baking sheet. cook under the preheated broiler until the skins of the peppers and eggplants have blackened and blistered, about 5 minutes. turn the vegetables over and rearrange them on the baking sheet; roast until the skins are blackened on all sides. place the blackened peppers and eggplants into a bowl, and tightly seal with plastic wrap. set aside and allow the vegetables to cool about 20 minutes. once cool, remove the skins and discard. mix together the yogurt and garlic, and set aside. finely chop the peeled roasted eggplant and transfer it to a bowl. drizzle with 1 tablespoon of olive oil and season with salt to taste. pull the stems and cores out of the roasted peppers, remove any seeds, and stuff the peppers with the eggplant mixture. top with the garlic yogurt and serve.