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Add a photoMiddle Eastern cuisine at it's best.
Instead of pork sausage (the only type I can get) try using turkey or beef sausage.
Ingredientes
- ½ cup bulgur
- 6 bell peppers (different colours)
- ¼ cup olive oil
- 500g eggplant (2), thickly sliced
- 300g fresh sausage (1 ½ cup), without casing
- 4 cloves garlic, minced
- 2 onions, chopped
- ¾ cup feta cheese, crumbled
- ¾ cup cream
- 1 ½ tbs lemon juice
- 2 tbs fresh mint leaves, chopped
- 1 ½ tsp ground coriander
- 1 ½ tbs parsley, chopped
- ½ tsp black pepper
- 1 tbs olive oil
- 2 ½ tbs tomato paste
- ¼ tsp salt
Direcciones
- Soak bulgur in 1 ½ cup hot water for 30 minutes. Drain.
- Wash and dry the peppers, brush them with oil, arrange on an oven tin. Cook the peppers in the oven for 15 minutes at 240˚C with frequent turn over.
- While hot, put in a plastic bag (this will make them easily to peel), let stand for 10 minutes.
- Meanwhile, cook the eggplants in the hot grill pan until golden - brown in colour. Transfer to a food processor and chop coarsely.
- Add bulgur, sausage, garlic, onion, cheese, cream, lemon juice, mint, coriander, parsley and black pepper, mix thoroughly and combine.
- Peel the peppers, remove stems and seeds. Stuff them with the bulgur and sausage mixture.
- In a skillet heat the oil over a medium heat, and fry the peppers for a few minutes.
- Add the tomato paste and some water, season with salt. Stir and let it simmer for 20 minutes until thickened and cooked.
- Serve hot with the tomato paste sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 669g | |
| Recipe makes 3 servings | |
| Calories 941 | |
| Calories from Fat 623 | 66% |
| Total Fat 70.09g | 88% |
| Saturated Fat 24.94g | 100% |
| Trans Fat 0.21g | |
| Cholesterol 145mg | 48% |
| Sodium 1400mg | 58% |
| Potassium 1454mg | 42% |
| Total Carbs 52.42g | 14% |
| Dietary Fiber 15.4g | 51% |
| Sugars 17.78g | 12% |
| Protein 30.02g | 48% |
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