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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . Pierce eggplants all over with a fork; place on a foil-lined baking sheet. Roast until very tender, 45 minutes. Let cool.

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  • Halve the eggplants lengthwise. Scrape the flesh into a bowl; discard the skins.

  • Stir the EVOO, vinegar, garlic, herbs and lemon zest into the eggplant; season. Spoon into the mini peppers or serve with the bell pepper slices.

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