Ingredients
Scale
- 8 ozs. Anaheim peppers
- 4 ozs. red chilies, long Asian style de-seed if you want no spice
- 1 brown onion, roughly chopped
- 2 tomatoes, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 cup vegetable stock
- 2 ozs. cheese, feta crumbled
- 1 tbsp butter, unsalted
- 8 ozs. Gruyere, grated
Instructions
- In a wok or large pan over a moderate heat, add the pepper, chili, onion, tomatoes, garlic and stock. Stir to combine, cover and bring to the boil.
- When boiling, turn down the heat to achieve a simmer. Add the feta and butter, stir and simmer for 5 minutes. Add the gruyere cheese and stir well to combine. When the cheese has fully melted, stir again to fully incorporate.
- Place the ema datshi into a serving bowl. Serve with red rice.
Nutrition
- Calories: 358.5 kcal
- Sugar: 7.77 g
- Sodium: 555.95 mg
- Fat: 24.66 g
- Saturated Fat: 14.73 g
- Trans Fat: 0.12 g
- Carbohydrates: 14.69 g
- Fiber: 3.27 g
- Protein: 21.71 g
- Cholesterol: 82.62 mg
