Stuffed Bell Peppers with Eggplant

Ingredients

• 1 eggplant (ca. 250 g)
• 1 tomato
• 6 tsp pesto (from jar)
• Salt
• 2 tbsp olive oil
• toothpicks
• 6 bell peppers
• 1 bunch parsley
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• Pepper
• 300 g sheep cheese (feta)

Instructions

1. 1.

   Wash the eggplant, pat dry and trim ends. Slice lengthwise into about ½ cm thick pieces. Wash tomatoes, halve and remove seeds. Dice flesh without stems finely. Mix tomato cubes with pesto. Spread pesto-tomato mixture on eggplant slices. Fold slices in half crosswise and secure with toothpicks. Sprinkle salt on top and brush with oil.

2. 2.

   Grill eggplant slices over high heat for about 10 minutes, turning once.

3. 3.

   Cut a lid off each pepper. Clean peppers without cutting them open and wash.

4. 4.

   Wash parsley and shake dry. Remove leaves and chop. Mix with olive oil, lemon juice, salt, and pepper. Brush the inside of the peppers with the seasoned oil.

5. 5.

   Cut sheep cheese into 6 pieces and place one piece in each pepper. Grill peppers for about 20 minutes, turning several times.