I can’t believe this is only my second vegetarian recipe on this blog, I have so many of them in my notes and I love vegetarian cooking, to see everything you can do and all the flavors you can give vegetables is simply mind blowing to me.

For this recipe I am taking you guys way south, in Mexico! This is my (much healthier) version of this local dish that is usually deep fried and made with meat. It will never be in the same aisle as the tacos and burritos kits at your grocery store but it is definitely a taste of Mexico.

————–INGREDIENTS————–

-2 large green bell peppers (cut opened and emptied)

-1 large Eggplant

-2 cloves of garlic

-1 Onion

-1 cup of Grated cheese (Cheddar or Vegan cheese if you have same handy / can make some)

-1 red bell pepper

-1/4 cup red wine vinegar

-2tomatoes

-3tsp fresh parsley

-3tsp fresh basil

-3tsp olive oil

————-

-Pre heat the oven at 350 degrees c

-Dice the eggplant, chop the onion and crush the garlic

-on a baking sheet, put the eggplant and leave in the oven for 15minutes

-during that time, cut open and empty out the green bell peppers (they will later be used as pockets)

-Add the garlic and onion to the eggplant, salt, pepper and leave in the oven 10minutes (Eggplant can be very bitter if isn’t cooked enough)

-in a blender, put the diced red pepper, red wine vinegar, one clove of garlic, diced tomatoes and fresh basil and go until it resembles a sauce, add olive oil as needed until you have the right consistency.

-Add the eggplant mixture and parsley into the bell peppers and fille as much as possible, top with grated cheese and remaining fresh herbs

-Put in the oven for 15minutes (using the last 5minutes to give the cheese some color)

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