Roasted Red Peppers With Lamb, Eggplant And Chili Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• 1/2 eggplant, chopped into 1/2-inch cubes
• 2 tablespoons shaoxing rice or 2 tablespoons dry
• 1 tablespoon chili-garlic sauce
• 1 tablespoon light soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 8 pitted kalamata olives, chopped

Recipe

• 1 cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. set pepeprs and lids aside.
• 2 heat the oven to 400 degrees. heat a wok or large skillet over high heat. add the peanut oil; heat until oil just begins to smoke. add the garlic and ginger. add the lamb; stir-fry until slightly browned, about 3 minutes. add the eggplant; stir-fry until it begins to soften, about 1 minute. add the rice , chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
• 3 spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. transfer to a plate. drizzle with olive oil; garnish with olives.