
Serves 4
90 minutes
Vegan
Ingredients:
2kgs potatoes
500g tuna in oil
100g stuffed green olives sliced
1 onion finely chopped
2 hard boiled eggs sliced
5 tablespoons mayonnaise
juice of 2 lemons
1 tablespoon finely chopped
parsley
salt and white pepper
Directions:
- Dice the aubergines, soak in salted crates for 1hr, rinse, pat dry and fry for about 10 mins.
- Drain on kitchen paper.
- Blend aubergines in the blender until they become creamy, add the egg and shredded basil to a bowl, add the breadcrumbs and seasons with salt and pepper, set aside.
- Cut off the top from peppers and set aside remove pith and seeds from peppers.
- Spoon the filling into the peppers and place them in a deep oven dish, with some water in a bottom, add the cut off tops as well in the dish.
- Put a slice of mozzarella on each pepper, drizzle with oil, cover the dish with aluminum foil and bake in a preheated oven at 180 dec gas 4 for 35-40 mins.
- After 10 mins see if the filling is set, if not remove the foil lower temperature and continue cooking.
- Let them rest for 5 mins before serving.