Dana Treat – Treat Yourself

How to Make Me Mad

Posted September 24, 2008

Roasted Peppers Stuffed with Chickpea and Eggplant Puree and Mushrooms
Adapted from
Gourmet Magazine
Serves 4

6 oz. fresh shitake mushrooms
6 oz. cremini or button mushrooms

1 lb. mixed cherry tomatoes

Olive oil

1 large shallot, thinly sliced

1 garlic clove, minced

4 medium peppers with stems attached

2 cups chickpea and eggplant puree (recipe follows)

1 tbsp. pine nuts

Preheat oven to 425 degrees.

Trim and quarter the mushrooms. Halve tomatoes lengthwise. In a large skillet over moderately high heat, add enough oil to coat bottom of a large skillet. Add shallot and saute until softened. Reduce heat to moderate and cook garlic, stirring, until fragrant, about 30 seconds. Add mushrooms and cook, stirring, 2 minutes, until they just begin to release their juices. Off the heat add the tomatoes.

Halve bell peppers lenthwise through stems and discard seeds and ribs. Season pepper shells with salt and pepper and in a large baking pan, bake in upper third of oven 15 minutes, until just starting to soften.

Spoon chickpea and eggplant puree evenly into shells, smoothing tops. Mound mushroom mixture onto center of puree and sprinkle with pine nuts. Bake stuffed peppers in upper third of oven until heated through, about 15 minutes.

Chickpea and Eggplant Mixture
Makes about 2 1/4 cups

I found that this recipe needed some olive oil added through the food processor feed tube to make it come together.

3/4 pound eggplant
2 tbsp. Kosher salt

1 cup rinsed and drained canned chickpeas

2 garlic cloves

cup packed parsley leaves
cup packed basil leaves
1/2 tbsp. fresh lime or lemon juice
2 tbsp. water

Cut eggplant into 3/4 inch thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl or in a sink and let stand for 30 minutes.

Preheat broiler. Wipe eggplant slices off with a paper towel and broil on a baking sheet or broiler pan about 4 inches from heat until deep golden, about 4 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.

In a food processor, pulse eggplant with remaining ingredients until just pureed and season with salt and pepper. (Can be made 3 days ahead and chilled, covered.)

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