Roasted Red Peppers With Lamb, Eggplant and Chili Sauce Recipe

Name: Roasted Red Peppers With Lamb, Eggplant and Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small red bell peppers; 2 tablespoons peanut oil; 2 garlic cloves, finely chopped; 1 piece gingerroot, freshly grated (1 inch long); 10 ounces ground lamb; 12 eggplant, chopped into 1/2-inch cubes; 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry; 1 tablespoon chili-garlic sauce; 1 tablespoon light soy sauce; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; 1 tablespoon extra virgin olive oil; 8 pitted kalamata olives, chopped

Servings: persons

4 small red bell peppers
2 tablespoons peanut oil
2 garlic cloves, finely chopped
1 piece gingerroot, freshly grated (1 inch long)
10 ounces ground lamb
12 eggplant, chopped into 1/2-inch cubes
2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
1 tablespoon chili-garlic sauce
1 tablespoon light soy sauce
¼ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon extra virgin olive oil
8 pitted kalamata olives, chopped

1
Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases.
2
Set pepeprs and lids aside.
3
Heat the oven to 400 degrees.
4
Heat a wok or large skillet over high heat.
5
Add the peanut oil; heat until oil just begins to smoke.
6
Add the garlic and ginger.
7
Add the lamb; stir-fry until slightly browned, about 3 minutes.
8
Add the eggplant; stir-fry until it begins to soften, about 1 minute.
9
Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
10
Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place.
11
Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes.
12
Transfer to a plate.
13
DRizzle with olive oil; garnish with olives.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 small red bell peppers, 2 tablespoons peanut oil, 2 garlic cloves, finely chopped, 1 piece gingerroot, freshly grated (1 inch long), and more.

Yes, Roasted Red Peppers With Lamb, Eggplant and Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers With Lamb, Eggplant and Chili Sauce

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