The protagonist of Greek summer
Method
Grill the aubergines, let them drain and peel them.
Place the tomatoes and peppers in a 40 cm pan to see exactly how many it will take
Cut the tomatoes and peppers and place the tomato pulp in a bowl
In the bowl add peeled tomatoes and blend them
Preheat the oven at 180 degrees Celsius with the fan off
Pass the onions and garlic through the grater and add them to the bowl with the filling
Finely chop the spring onions and herbs and place them in the bowl
Add the aubergines, salt and pepper and olive oil and stir
Add the rice and stir
Fill the tomatoes and peppers and close their lids
Place potatoes in the gaps between the fillings
Pour olive oil on top
Bake covered with a greased pan for 45 minutes and then remove and bake for another hour and a quarter.
Ingredients
12 medium peppers (thin-skinned)
6 large tomatoes
1 large red bell pepper
285 g jasmine rice
2 bunches of spring onions (250 g)
2-3 dry onions (150 g)
1 bunch of parsley (60 g)
1 bunch of mint (70 g)
3-4 cloves of garlic
2 medium grilled eggplants (the flesh)
2 potatoes
150 ml olive oil
salt + pepper
