Stuffed vegetables
Try your hand at this recipe for stuffed vegetables. A tomato based dish with zucchini and peppers.
1. Cut the top out of the tomatoes, zucchini and eggplants. Scoop out gently and set aside the flesh. Cut the peppers in half, remove the seeds and the white parts. Wash, dry and chop the parsley. Peel and chop the garlic and onions.
2. Heat 2 tablespoons of oil in a pan and fry the onions, garlic and minced lamb meat. Add the vegetable flesh and mix.
3. Put the mixture into a bowl, add the eggs, salt, pepper and mix well.
4. Drain the mozzarella and cut it into 4 slices. Heap the vegetable mixture into the scooped out shells. Cover the eggplants with a slice of mozzarella. Drizzle with a little oil and pour ½ cup of water in the bottom of the dish.
5. Preheat the oven to th. 6-180°C. Bake for 40 minutes. Serve warm or cold.
Photo credit: Sucré Salé
