Bullhorn capsicums, sometimes called bullhorn chillies or bullhorn peppers, are a long, sweet variety of capsicum with little to no heat. If you can’t find them, banana chillies make a good substitute just make sure they aren’t too spicy, unless you’re so inclined.
- 4 eggplants
- 6 bullhorn capsicums
- ½ bunch parsley, roughly chopped
- 4 garlic cloves, finely chopped
- 1 cup breadcrumbs
- ½ cup parmesan cheese
- 2 eggs
- ricotta salata, grated (see Note)
- 4 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place eggplant on top of your gas burner. Cook eggplant over medium open flame (or under a hot grill), turning, until eggplant skin is blackened and charred, about 20 minutes. Place charred eggplants onto a plate to cool.
- Meanwhile, slice a small incision down the length of each capsicum and scrape out the seeds to create a hollowed-out cavern for the filling.
- Preheat oven to 180˚C
- Remove the charred skin off the eggplants, roughly cut into pieces and place them over a sieve to strain any excess water from them to ensure the mixture isn’t too wet. Once drained, chop the eggplant finely.
- For the filling, combine the eggplant, parsley, garlic, breadcrumbs, parmesan cheese, eggs and a pinch of salt in a large bowl.
- Spoon the mixture into the hollowed out capsicums and place them into a baking tray. Add a pinch of salt and a drizzle of olive oil over the capsicums.
• Ricotta salata is sold in some supermarkets and delicatessens. Pecorino cheese is a good alternative if you can't find it.
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