Stuffed Traditional Delights
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Recipe-Ingrediants
Stuffed Traditional Delights
Wonderful traditional stuffed dishes "orphaned,"* because one tray is never enough. A colorful tray filled with peppers, tomatoes, zucchini, and even eggplants. When it goes into the oven and the aromas of the vegetables and herbs fill the house, it becomes fragrant and summery! Who can resist?
Our Ingredients:
8 large, ripe tomatoes
3 eggplants
4 green peppers
3 thick zucchinis
350g Carolina rice
10g finely chopped fresh mint
10g dried mint
½ tsp oregano or thyme
2 large dried onions, finely chopped
½ bunch of parsley, finely chopped
1 ½ cups olive oil
1 tsp sugar
Salt and pepper
1 full tsp tomato paste
3 potatoes, roughly chopped
For the sauce:
300g water
½ tsp tomato paste
½ cup olive oil
1 tsp pureed garlic
½ tsp sugar
Salt and pepper
Directions
We wash and empty our vegetables, then season them with salt and pepper. We keep the stuffing and grate it using a grater. In a large frying pan, saute the onion, then add the tomato paste (keep some for the sauce). Add the rice, the grated stuffing, sugar, herbs, salt, and pepper. Mix well and reduce the heat, allowing it to simmer halfway (as it will finish cooking in the oven). Add a little water to avoid it being too heavy. In a baking dish, place our vegetables and potatoes. Fill them about ? full with the stuffing and close the lids. In a small bowl, mix the ingredients for our sauce and pour it all over the baking dish. Finally, drizzle the remaining olive oil over the stuffed vegetables, season with salt and pepper, and place them in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 1 hour and something. It is advisable to cover them for the first half an hour and then remove the cover for the remaining time. Serve hot or cold, accompanied by Greek feta cheese and olives.
*"Orphaned" in this context means that they do not contain meat (ground beef).
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