Beef slices with stuffed peppers

Ingredients 10
Servings 0


  • 1
    medium-sized aubergine
  • olive oil
  • 1
    lemon, juice
  • 1
    small onion, finely chopped
  • 1
    clove garlic, crushed
  • 15
    olive oil
  • salt and coarsely ground black pepper to taste
  • handful parsley, chopped
  • 400
    pimientos (red peppers)
  • 12
    thin slices underdone roast beef


Preheat the oven to 180 ºC (350 ºF). Brush the brinjal with olive oil, place on a baking sheet and bake until soft and the skin is easy to remove. Peel, then dice the flesh. Mix with the lemon juice and set aside. Sauté the onion and garlic in a little oil until translucent. Add the brinjal and boil for about 10 minutes or until the mixture begins to thicken and is no longer watery. Stir in the parsley and cool. Drain the pimientos, halve if desired, and stuff with the brinjal mixture. Serve a few slices of roast beef with the pimentos. The filling is enough for 3 whole pimentos or 6 halves.

Read more on: bake  |  beef

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