Alive and Cooking

Stuffed Capsicum and Eggplant

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2 green capsicum
2 eggplant
½ butternut pumpkin, peeled and grated
1 brown onion, finely diced
Handful pistachios
120 g firm ricotta
½ cup panko breadcrumbs (extra for baking)
Extra virgin olive oil
1 egg
Salt and pepper
2 tbsp. grated parmesan cheese


Over an open flame, char 1 capsicum, 1 eggplant, then set aside to cool. Once cooled, remove the skin and discard. Roughly chop the flesh and set aside.
Slice the remaining capsicum and eggplant in half. Remove the seeds of the capsicum and discard. Spoon out the flesh of the eggplant and pop into a hot pan with a generous splash of oil. Fry until golden, then remove and set aside.
In the same pan with another good splash of oil, add the onion, pumpkin and a good sprinkle of salt and pepper. Cook until the onion is fragrant and translucent. Scatter in the pistashios, stir to combine, then turn off the heat. Pop into a bowl with the ricotta, fried eggplant, charred eggplant flesh and charred capsicum flesh. Add the egg and sprinkle in the breadcrumbs. Stir thoroughly to combine.
Onto a baking tray, place the hollowed-out eggplant and capsicum. Spoon in the filling, sprinkle with extra breadcrumbs, parmesan and pop under the grill until golden.
Serves 4
Stuffed Capsicum and Eggplant