The small stuffed Fall veggies

What could be more comfort-food than stuffed courgettes, eggplants, onions and touches of pimento? Filled with vitamins, this is the perfect dish to cope with Fall.

Preparation: 25 min
Cooking: 25 min
For 6 persons

Preparation

Wash the courgettes and cut lengthwise with a mandolin (about 3 mm thick)

Preheat the oven to 180°C (th.6)

Grill in the oven during 10 to12 minutes while watching the cooking process.

Cut the eggplants in 2 lengthwise. Cut their surface with the help of a knife. Salt, pepper and add a dash of olive oil. Bake during about 30 minutes until the flesh is cooked. Remove from the oven and allow to cool down a few minutes. Scoop up the flesh with a spoon..

In a blender bowl, mix the fresh cheese. Add the garlic, fresh onion, already minced, the chopped basil and chives. Salt, pepper and add a pinch of Espelette pimento. Mix.

Place the courgettes slivers in cross formation. Pour half the mix of fresh cheese and eggplants. Fold the courgettes slivers over the preparation. Leave in the refrigerator until serving time.

Pepper and sprinkle with fresh basil leaves just before serving.

 

Also discover the veggie tart with courgettes and the asparagus with a gribiche sauce.

Ingredients

- 2 courgettes

- 2 eggplants

- 1 fresh onion

- 1 garlic clove

- a few leaves of basil

- chives

- ground pepper

- fleur de sel

- 1 pinch of Espelette pimento

- 200g of fresh cheese

- 1 dash of olive oil

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