For the sauce:
Roast and peel 2 red peppers. Dice and cook the onions in the olive oil until they start to brown and cook down (about 10 minutes). Dice and add the roasted peppers and cover--cook down quite a bit. Add a splash or two of water or white wine if they get dry, and keep cooking down (another 5-10 minutes). Season with salt, pepper, curry powder and red pepper flakes. The authentic version has a chunky sauce, but I've found pureeing blends the flavors nicely and adds a nice variation in texture.
Meanwhile, remove the tops and seeds from the other 8 red peppers. Soften in boiling water for about 5 minutes. Remove and cool, flattening them a little bit. Once the peppers are cool, put a large chunk of feta cheese and a large chunk of kasseri cheese in each. Grill on both sides until they are blackened sufficiently and the cheese begins to melt (Kasseri will melt, but Feta generally will not).
Add the sauce and sprinkle with fresh parsley. Enjoy!
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