Recipe

Baked Persimmon With Citrus Fruits Recipe


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Ingredients
  • 3 Yellow bell peppers; seeded and cut into 1/8's
  • 60 ml Olive oil
  • 2 tb Fresh basil or origanum; sliced
  • 1 Ina Paarman's marinate-in-a-bag; Italian tomato flavour
  • Freshly ground black pepper
  • 42 g Grated parmesan cheese
  • sliced parsley for garnish
  • 3 Red bell peppers; seeded and cut into 1/8's
  • 50 g Black calamata olives; seeded
  • 1 ts Salt
  • 2 md Aubergines; sliced into 1cm thick rounds
  • 5 Cloves garlic; cut into slivers lengthways

Directions
  • Step #1 Sprinkle top the aubergines with salt & allow to stand for 30 mins in a colander.
  • Step #2 Rinse briefly.
  • Step #3 Place aubergines & peppers into the marinade, massage carefully and allow to marinate at about room temp for 30 mins.
  • Step #4 Shake vegetables & marinade out of the bag into a medium sized ovenproof dish.
  • Step #5 Sprinkle top it over basil, freshly ground black pepper, garlic & olive oil.
  • Step #6 Don't be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers.
  • Step #7 Finally Sprinkle top the olives over & cover the dish with damp greaseproof or brown paper - do not use foil.
  • Step #8 Bake for 50-60 mins at 200C/400F.
  • Step #9 Garnish with parsley.
  • Step #10 Pass parmesan cheese & fresh bread at table.
  • Step #11 --.
  • Enjoy the Baked Persimmon with Citrus Fruits recipe

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