What I'm cooking and eating

Wednesday, 17 August 2016

Stuffed vegetables

Returning  from a weekend in Sussex, I was loaded down with produce from my mother's and my brother's gardens, including an overgrown courgette and a very large onion.  Which both, obviously, lent themselves to stuffing. And after a bit of thought and research, I came up with this:

For the filling:

1/2 cup by volume bulghur wheat, soaked in 1 cup by volume boiling water
The inside of the onion, chopped (or, if you are stuffing a pepper, for instance, use a small onion or shallot, and peel and chop it)
A couple of tomatoes, peeled and chopped
A few olives, cut in half (either green or black, but I think black works best)
A sloosh of tomato paste
1/2 pack feta cheese, cubed

Vegetables to stuff - a large onion, cut in half, or vegetable marrow/overgrown courgette with the seeds removed, or a hollowed-out butternut squash (you stuff the hollow where the seeds were), or sweet peppers.... whatever, really.

Fry the chopped onions in a little oil until they are transparent, then add the tomatoes and allow to cook for another few minutes.  Then add the rest of the ingredients, and season to taste (I used pomegranate molasses, ras el hanout, sumac and dried parsley.  But you can use whatever you like.

Transfer the stuffing into the hollow of the vegetables
 and bake in a hottish oven for about an hour, until the base vegetables are cooked.