Little Stuffed Vegetables, Nice-StyleTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: About 90 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:82.4 kcal
Proteins:5 g
Fats:3.3 g
Carbohydrate:5.7 g
Fibers:0.5 g
Sugar:1.1 g
Cholesterol:46.6 mg
Sodium:100.2 mg
Calcium:72.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
eggplants
zucchini
onions
tomatoes
peppers
*Filling
500
g
stewing meat
50
g
grated parmesan
3
cloves of garlic, crushed
2
onions
2
eggs
200
ml
red wine
bread crumbs
olive oil
flat leaf parsley, salt and pepper
METHOD
- Halve the vegetables - tomatoes, eggplants, onions and zucchini; hollow them out carefully, being sure not to tear through the skin; chop the flesh;
- in a cocotte or Dutch oven, cook the meat and onions in a glass of red wine over low heat for an hour - check the liquid level occasionally to be sure the mixture doesn't stick;
- chop the meat and onions; add the vegetable flesh, parsley, garlic, beaten eggs and parmesan;
- stuff the hollowed vegetables with the mixture; cover with bread crumbs and drizzle with olive oil;
- place in a baking dish and cook in the oven for 30 minutes.
CHEF'S NOTES
This recipe is a summer delight. You can stuff any soft-fleshed vegetable with this method.
In the traditional recipe, stewing meat was used, but you can use leftover meat from a stew, braise or pot-au-feu and reduce the cooking time to 30 minutes. The stuffed vegetables can be eaten cold or hot.
