Stuffed Peppers and Eggplants with Dried Fruit
Stuffed peppers and eggplants with dried fruit is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g mixed dried fruit (e.g., figs, dates, plums, apricots)
- 1 onion
- 1 Garlic clove
- olive oil
- 600 g ground beef
- 1 egg
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 3 tbsp breadcrumbs
- a pinch ground cumin
- a pinch cinnamon powder
- Salt
- black pepper (freshly ground)
- 8 yellow baby peppers
- 4 baby eggplants
- 200 g passata
- 350 ml vegetable broth
Instructions
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1.
Soak the fruit in lukewarm water.
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2.
Peel and finely chop the onion and garlic, then sauté them in a hot pan with 2 tbsp oil until translucent. Drain the fruit and dice it small. Mix the ground beef, egg, onion mixture, diced fruit, herbs, breadcrumbs, cumin, cinnamon, salt, and pepper together to form a cohesive filling.
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3.
Wash the peppers and eggplants; cut off the tops of the peppers and remove seeds and white membranes. Slice the eggplants in half at an angle and carefully scoop out the seeds with a teaspoon. Stuff the vegetables with the beef mixture, place them in a tall pan with a little oil, and lightly brown. Add the passata and pour in the vegetable broth. Season with salt and pepper, then simmer over medium heat for 35–40 minutes. Taste and serve.
