Get stuck into this delicious healthy meal, great for the vegetarians out there!
5 green or red bell peppers sliced in half
1 eggplant diced
1 tablespoon extra virgin olive oil
2 basil leaves minced
2 oregano leaves minced
1 clove garlic chopped
Celtic Sea salt to taste
Side Salad Ingredients:
½ head iceburg lettuce
40g walnuts chopped
Preheat oven to 375°F. Place eggplant in a pot, cover with water and cook until tender.
Remove from heat and drain. Allow to dry for 10 minutes. Place all ingredients (except for the peppers) in a food processor and purée. Spoon eggplant puree into peppers and bake for 1 hour. Toss all side salad ingredients together. Serve together while peppers are hot.