Middle Eastern BBQ Peppers with Aubergine, Feta and Smoked Cashew Tahini

Serves: 4

Chef Top Tip

"The smokiness in this recipe works really well with the aubergine and feta, making a wonderful filling for the sweet red peppers. You can make up the stuffing or even the whole dish well in advance of serving, and then just finish on the BBQ."


  • 100g cashew nuts
  • 150g Greek style yoghurt
  • 3 tbsp freshly chopped coriander
  • 2 garlic cloves, crushed
  • 1 small red chili, deseeded & finely chopped
  • 2 medium sized aubergines, cut in 1cm thick slices
  • 100g crumbled feta
  • 2 tbsp tahini
  • ½ tsp liquid hickory smoke
  • 4 large red peppers, halved, deseeded
  • 2 tbsp olive oil


  1. Place the cashews in a food processor; blitz until coarsely ground, stir in the yoghurt, 2/3 of the coriander, garlic and chilli placing to one side.
  2. Heat a charcoal barbecue and when at temperature add the aubergine slices, grill for 4-5 minutes until golden on both sides then remove and cool slightly.
  3. Chop the aubergines coarsely and add to the cashew mix.
  4. Add the tahini, liquid smoke and feta; season to taste.
  5. Brush the pepper halves liberally inside and out with the olive oil, then season the insides lightly.
  6. Fill the pepper halves with the aubergine mix, then wrap loosely in foil.
  7. Place on the edges of the barbecue grill and cook for 20-25 minutes until the peppers are just tender, then serve sprinkled with the remaining chopped coriander.

All products marked in bold are available to purchase through Vegetarian Express.