Roasted Red Peppers With Lamb, Eggplant and Chili Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Use ground beef if you don't have any lamb! Ingredients:
4 small red bell peppers |
2 tablespoons peanut oil |
2 garlic cloves, finely chopped |
1 piece gingerroot, freshly grated (1 inch long) |
10 ounces ground lamb |
1/2 eggplant, chopped into 1/2-inch cubes |
2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry |
1 tablespoon chili-garlic sauce |
1 tablespoon light soy sauce |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 tablespoon extra virgin olive oil |
8 pitted kalamata olives, chopped |
Directions:
1. Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
2. Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
3. Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.
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