Stuffed Vegetables

(2 votes)

8 miniature winter squash (pumpkins)
8 eggplants
8 onions
1 medium onion
olive oil
3 ounces stale bread without crust
2-3 tablespoons curdled milk or whole-milk yogurt
2 eggs
2 cloves garlic, minced
2 sprigs fresh marjoram
3/4 cup freshly grated parmesan cheese
salt
2 teaspoons dried oregano

Scoop out the flesh of the winter squash, eggplants and onions, and keep each one separate from the others, reserving the vegetable cases. Chop the medium onion finely then divide between the flesh of the three vegetables. Heat a little olive oil in a small skillet. Fry the pulp of each vegetable and its portion of onion in this for a few minutes, one at a time, each time changing the oil. As each vegetable is cooked, remove it to a separate bowl.

Place the bread in a small bowl and add enough milk to thoroughly wet it, then squeeze the excess moisture from the bread.

Beat the eggs in a bowl, add the garlic, marjoram, Parmesan, the bread and the curdled milk. Taste for salt. Divide the egg mixture among the three bowls of vegetables. Mix again, adding a little more bread steeped in milk if necessary to achieve the right consistency for the stuffing.

Fill each vegetable case with its own stuffing, arrange them all in a baking dish brushed with olive oil, and sprinkle with oregano. Bake in a 350 degrees F oven for about 30 minutes or until a good crust has formed on the stuffed vegetables. Serve warm or cold.

Serves 4



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