Aubergine, bell pepper, onion, tomato and small hot pepper are special legumes that need to be stuffed. Except for the onion, all should be prepared with skin or peel, in order to maintain their shape. Cut the aubergine, bell pepper and hot pepper lengthwise. For the tomato, onion and small hot pepper, cut only the top and a slice at the bottom so they remain intact. Use a small and sharp knife for these cuts. To remove the pulp, use a proper tool to make balls in butter or fruit. The knife often pierces the legume skin. Removed pulp can be sautéed as usual. The device used to make balls is available for sale at supermarkets, magazines, and specialized stores for restaurant utensils.
Aubergine, bell pepper, onion, tomato and small hot pepper are special legumes that need to be stuffed. Except for the onion, all should be prepared with skin or peel, in order to maintain their shape. Cut the aubergine, bell pepper and hot pepper lengthwise. For the tomato, onion and small hot pepper, cut only the top and a slice at the bottom so they remain intact. Use a small and sharp knife for these cuts. To remove the pulp, use a proper tool to make balls in butter or fruit. The knife often pierces the legume skin. Removed pulp can be sautéed as usual. The device used to make balls is available for sale at supermarkets, magazines, and specialized stores for restaurant utensils.
