Eastington@Paddington

from Maggie’s Christmas by Maggie Beer (p192)

One of the limitations with induction cooktops is that you can’t charr the capsicum skins. The BBQ ran out of gas, so the capsicums had to go under the grill which tend to cook the capsicums and makes them fall apart .

The stuffing is fried eggplant, fried, sourdough, feta (I substituted Greek feta for the Persian), and lemon zest.

Parsley Salad: salted capers, red onion, parsley, Kalamata olives and lemon zest. Fressing of EVOO, lemon juice and pomegranate molasses.

The stuffed capsicum can be improved (including the stuffing), but the Parsley salad was delicious.