1/2 cup of breadcrumbs for quibe
2 1/2 cups of boiling water
1 medium eggplant
1 cup of chopped onion
1 cup of fresh tomato, diced
1/2 cup of red bell pepper, diced
1 clove of garlic, mashed
1/2 cup of olive oil
250g of mozzarella cheese, shredded
1/2 cup of ricotta cheese
1 1/2 teaspoons of salt
1 teaspoon of grated lime rind
black pepper to taste
2 large peacocks
1/2 cup of breadcrumbs for quibe
2 1/2 cups of boiling water
1 medium eggplant
1 cup of chopped onion
1 cup of fresh tomato, diced
1/2 cup of red bell pepper, diced
1 clove of garlic, mashed
1/2 cup of olive oil
250g of mozzarella cheese, shredded
1/2 cup of ricotta cheese
1 1/2 teaspoons of salt
1 teaspoon of grated lime rind
black pepper to taste
2 large peacocks
Add the breadcrumbs to the boiling water in a pot
Let it cook slowly for 30 minutes or until it's mushy
While this is happening, fry the eggplant, onion, tomato, and bell pepper in olive oil until they're soft
Mix the mozzarella cheese, ricotta cheese, salt, lime rind, and black pepper in a large bowl with the cooked breadcrumbs and vegetables
Cut the peacocks into four pieces
Stuff them with the mixture above
Garnish with additional red bell pepper, if desired
Serve 4 to 6 portions.
