Ingredients
2 large eggplants
6 orange bell peppers
1 cup plain yoghurt
2 cloves garlic, minced
1 tbsp EV olive oil
SIDS SALT & PEPPER to taste
Directions
Preheat the oven's grill and set the oven rack about 1.5 cm from the heat source. Line a baking sheet with aluminium foil.
Pierce the eggplants several times with the tip of a paring knife. Place the eggplants and peppers onto the prepared baking tray. Cook under the grill 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 tray; 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 let the vegetables cool about 20 minutes. Once cool, remove the skins and discard.
Mix together the yoghurt and garlic, then set aside.
Finely chop the peeled roasted eggplant and transfer it to a bowl. Drizzle with 1 tablespoon of olive oil and season with SIDS SALT & PEPPER 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 yoghurt and serve.
