Name: Peppers stuffed with aubergines and morels
Prep time: 30 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Swiss
Ingredients: 2 pieces aubergines; 2 pieces yellow or orange peppers; 30 g morels; 20 cl cream; 2 cloves garlic; 1 handful chives; 1 handful parsley; 1 pinch Madras curry; pepper; salt; 1 piece egg

Method

Preheat the oven to 220 °C and bake the whole aubergines until tender.
Leave the aubergines to cool slightly, then scoop out the flesh with a spoon.
Rehydrate the morels in warm water if necessary, drain and chop if large.
Blend the egg, aubergine flesh, cream, crushed garlic, curry powder, salt and pepper to a smooth stuffing.
Cut a lid from each pepper, remove the seeds and fill them with the stuffing, distributing the morels, chives and parsley.
Bake the stuffed peppers at 220 °C for about 30 minutes.