 | 8 miniature winter squash |
| 8 eggplants |
| 8 onions |
| 1 medium onion |
| olive oil |
| 90 gr. stale bread without crust |
| 2-3 tblsp. curdled milk or whole milk
yoghurt |
| 2 eggs |
| 2 garlic cloves, minced |
| 2 sprigs fresh marjoram |
| 90 gr. freshly grated Parmesan cheese |
| salt |
| 2 tsp. 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 180C oven for about 30 minutes or until a goo crust has formed on the
stuffed vegetables. Serve warm or cold. |
|
