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    Romano Peppers with Aubergine and Cheese

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    Romano Peppers with Aubergine and Cheese

    Serve this recipe as an alternative main course or as a side dish. The vegetables can be roasted in advance, then just top with aubergines and cheese and heat through. We used Ardrahan cheese, an Irish washed rind, semi-soft cheese that's available from the Cheese Service Counter.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4 (or 8 as a side dish)


    • 4 tbsp extra virgin olive oil
    • 2 x 200g packs Romano peppers, halved lengthways and deseeded
    • 2 medium red onions, each cut into 8 wedges
    • 2 x 200g tubs Waitrose Marinated & Grilled Aubergines, drained and sliced
    • 300g Waitrose Irish Ardrahan cheese, sliced
    • 1 pack fresh flat leaf parsley, chopped


    1. Preheat the oven to 200°C, gas mark 6. Drizzle half the oil into a large shallow ovenproof dish and lay the pepper halves in the dish.
    2. Split each onion wedge into 2 or 3 pieces and scatter over the peppers. Drizzle with the remaining oil, season and roast for 25-30 minutes until lightly browned and tender.
    3. Tuck the aubergine slices around the onions and top with the cheese slices. Return to the oven for a further 10 minutes, or until the cheese has melted. Serve sprinkled with parsley.

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