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stuffed chillies with roasted eggplants and olives – mediterranean style

I have this penchant for hot and spicy foods, so it is natural that I have affiliation towards chilies, I admire them in all sizes, colors, flavors and taste. And the thing which I loves about them most is that they can be a great appetizer. Feeling the heat already ? Well, not before you tried this delectable Indian curry of chillies which we fondly called mirchi ka salan or curried chillies.

The red, yellow, orange and shades of green, chilies looks very appetizing at least to me, and this gives ample scope to play with their heat, flavor and taste. On one of my recent venture with the chilies, I stuffed them with coconut and raisin filling, which turn out to be truly lip smacking, the stuffed chilli appetizer and this time I brought little sweet peppers which has very mild flavor and stuffed it with roasted eggplants and olives in truly Mediterranean style.

Mediterranean is a region consisting many countries and equally distinct cultures defined by colorful and vibrant foods and it is said that the beautiful landscapes of Mediterranean region can be almost defined by the cultivation of olive trees. Eggplant is another favorite among the Mediterranean cuisine, where it is also known as aubergines. Stuffing the peppers with meat, nuts, raisins is a favorite way to enjoy the many flavors of the peppers. So, here I am with the stuffed chilies with roasted eggplants and olives in truly Mediterranean style whereby eggplants are first roasted or you can char grilled them and then mashed along with garlic and olives, I have used few green and black kalamata olives which are then stuffed in chilies and roasted in oven.

This post is part of Day 1 of the 10th edition of blogging marathon under the theme  “Guilt Free Snacks“.

stuffed chilies

Ingredients :

Chilies (sweet Italian ) : 4
Eggplants (roasted, peeled and mashed) : 1 cup
Garlic minced : 1 tbsp
Olives (pitted and chopped ) : 8-10
Crumbled feta cheese : 1/2 cup
Salt and pepper to taste
Fresh herbs (parsely or cilantro ) : few twigs

Method :

Preparing the chillies : leave the stalk intact and cut (lengthwise) the chili in half with a knife, take extra care while handling the chilies. Discard the seed and membrane with the help of a knife or spoon. Do not touch the seeds and membrane with your hand.

Preparing the filling:  In a mixer, add the roasted eggplants, chopped olives and minced garlic and mix them until it looks like a paste. Do not add water while mixing it.

Add the crumbled feta cheese, chopped fresh cilantro or parseley and check the seasonings.

Mix them well and spoon the mixture into the halved chillies.

Bake in a preheated oven at 350 F for 15-20 minute or until done.

Serve the stuffed chili pepper immediately.

This post is linked to Vardhini’s Bake fest , Valli’s Snacks Mela and Serve it – Savory Baked by Krithi and Denny.

Enjoy !!!

18 Comments

  • Reply
    priyavaasu
    November 24, 2011 at 2:08 am

    Very very inviting!!!!

  • Reply
    Kalyani
    November 24, 2011 at 2:21 am

    looks awesome ! nice to run the BM with you, Sukanya !

    Kalyani
    200th Post & Giveaway
    R u Ready to join the Magic Mingle?

  • Reply
    Rajani
    November 24, 2011 at 2:22 am

    Love this! Yum

  • Reply
    Priya
    November 24, 2011 at 3:41 am

    Super delicious platter, seriously who can say no to those inviting stuffed chillies.

  • Reply
    Deepa
    November 24, 2011 at 3:58 am

    really these colorful chillis look attractive…Awesome stuffing inside these chillies. Superb

    Deepa
    Hamaree Rasoi

  • Reply
    Archana
    November 24, 2011 at 6:11 am

    I love the chillies but what attracted my eye was the ketchup lotus/tulip whatever at the corner. Will copy it some day(I hope I have the patience to do it) 🙂
    Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

  • Reply
    najla koya
    November 24, 2011 at 6:19 am

    A very innovative recipe.. And absolutely guilt free too.. 🙂

  • Reply
    Pavani
    November 24, 2011 at 9:41 am

    That dish looks awesome, very interesting combination of ingredients too. Lovely click.

  • Reply
    pumpkinfarmfood
    November 24, 2011 at 10:44 am

    Hi Sukanya,
    Lovely presentation and nice recipe

  • Reply
    aarthi
    November 24, 2011 at 11:01 am

    Awesome dear..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

  • Reply
    PJ
    November 24, 2011 at 11:04 am

    Looks so delicious and inviting…

  • Reply
    Vardhini
    November 24, 2011 at 7:08 pm

    Yummy .. love spicy stuff. Thanks for linking to the event.

    Vardhini
    Checkout my 200th Post Giveaway
    Event: Bake Fest
    Event: Dish it Out – Soy and Tomatoes

  • Reply
    Srivalli
    November 25, 2011 at 1:56 am

    Beautiful presentation..looks good..

  • Reply
    Veena
    November 25, 2011 at 11:32 am

    wow!!!!!love the clicks

  • Reply
    Cool Lassie
    November 27, 2011 at 9:24 pm

    I have a weakness for stuffed veggies. I always always make it a point to stuff a veggie every week! Looks yummy!

  • Reply
    Kaveri
    November 28, 2011 at 2:15 am

    A new and interesting recipe! Looks very good

    Herbs & Flowers: Spring Onions

  • Reply
    sumagandlur@hotmail.com
    November 28, 2011 at 10:20 pm

    Very appetising ones!

  • Reply
    Shoba
    December 7, 2011 at 10:19 pm

    Lovely post and loved the clicks. Its always fun to stuff a veggie and bake it or roast it or fry it as it takes on a completely new avatar!

    Shobha

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