Stuffed marrows and eggplants

by viviana on March 6, 2012 in Appetizers,Ovo Lacto

So here we start stuffing stuff! I am amazed at the amount of recipes with stuffed vegetables from all around the world on the Internet. It’s my turn to show you a recipe I learned from my Grandmother, Victoria when I was probably 6. I changed it a bit, as there are better and faster ways of cooking food these days, but it is basically the same juicy, tasty recipe :). Enjoy!

Ingredients: 2 eggs, 3 marrows, 2 eggplants, 20 olives, ham (100 g), cheese (100 g), hard cheese (100 g), 1 potato, peas (100 g), salt, basil, half a lemon, yogurt for serving, butter

Yield: 4 servings.

Time: 1.5 hrs.

Preparation:

 I preheat the oven (moderate). I boil the potato. I add a bit of salt.

I cut the ham in cubes.

 

I cut the marrows in 3 pieces each, I cut the eggplants in halves (horizontally).

 

I scoop all the pieces, without opening the bottom parts.

I place them in a heat resistant pot. I put a bit of butter in each one.

I cut the scooped pulp in the food processor.

I fry the pulp left from the vegetables. I add some salt, basil and the juice of half a lemon.

I prepare a pure with the potato, 2 eggs, cheese and then I combine it with the fried pulp.

I start filling each piece of veggie with the mixture.

I place a few pieces of ham and some olives in each vegetable.

I top each vegetable with a piece of hard cheese.

I bake them for 1 hour.

I serve them with yoghurt, but you can use sour cream instead.

Leave a Comment

Previous post:

Next post: