Stuffed Greek Vegetables

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…..it was the Easter bank holiday last weekend, 4 days off in total for us Brits.  So of course, in accordance with local bylaws governing long holiday weekends in the UK, it rained, hailed and blew a storm……

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So this colourful, tasty Greek dish was a much needed splash of warmth and colour.  Plus it did for around 4 meals so lovely and frugal and filling, as well as summoning up the blue-hued spirit of the Mediterranean.  What more could you want from a recipe (apart from a hunky Greek waiter to serve it, of course)?

Original from here: http://www.bbc.co.uk/food/recipes/stuffed_vegetables_56352.

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Stuffed Greek Vegetables

  • 2 or 3 peppers (multi-coloured)
  • 2 beef tomatoes
  • 1 medium aubergine
  • 2 medium courgettes
  • Olive oil
  • 1 large white onion, chopped
  • 2 cloves garlic, minced
  • Dollop tomato puree
  • White rice
  • Hot vegetable stock
  • Parsley, mint, oregano, chilli powder, salt and black pepper
  • Feta cheese, crumbled

Slice the aubergine in half lengthways, salt liberally and leave in a colander for 30 minutes.  Rinse thoroughly.

Slice the courgettes in half, then scrape out the fleshy inside of both the aubergine and courgette.  Set aside.

Cut the tops off the tomatoes and scrape out the flesh as well.  Add to the other vegetable flesh.

Cut the tops off the peppers and scrape out, discard the seeds and innards.

Fry onion and garlic gently in the olive oil, then add the vegetable flesh and a generous dollop of tomato puree.  Cook gently for 10 minutes.

Add rice and hot stock, simmer for 10 minutes, stirring every so often.

Add salt and pepper plus the herbs and chilli.

Place the vegetable shells in a casserole or other ovenproof dish, and fill with the rice mixture.  Replace the lids on the peppers and tomatoes.  Drizzle with a little olive oil, and then pour the remaining stock into the tin (you want a thin layer of stock, don’t drown the veg 🙂  ).

Cover the tin with foil and bake at 160C for an hour.  Remove the foil and crumble the feta cheese over the aubergine and courgette shells.  Bake for another 15-30 minutes, uncovered.

(It’s still fucking raining…….)

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