Stuffed baby vegetables

Stuffed baby vegetables

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

You can use other vegetables such as aubergines, onions, carrots and potatoes in this dish. If you can’t find round courgettes, use small courgettes hollowed out with an apple corer.

Ingredients

Quantity Ingredient
8 small tomatoes
9 small round courgettes
8 small green peppers

Spicy Tomato Sauce

Quantity Ingredient
3 large tomatoes
3 tablespoons extra-virgin olive oil
1 large red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 tablespoon see method for ingredients
1/2 tablespoon * harissa [rid:1562]
sea salt
freshly ground black pepper
250ml water

Stuffing

Quantity Ingredient
800g minced lamb or beef
170g long-grain rice, cooked
1 large onion, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
5 tablespoons flat-leaf parsley, finely chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
2 teaspoons paprika
3 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Slice the very tops off the tomatoes, courgettes and peppers and put them to one side. Carefully scoop out the pulp and seeds from the tomatoes and courgettes with a teaspoon to allow room for stuffing. Next, remove the cores and seeds from the peppers with a small knife
  2. To make the spicy tomato sauce, use a box grater and coarsely grate the tomatoes into a bowl, discarding skins. Heat the olive oil in a large saucepan over a medium heat and sauté the onion and garlic until softened, for about 5 minutes.
  3. Add the grated tomato, tomato purée and harissa and cook, stirring occasionally, for 5 minutes. Season generously with salt and pepper. Add the water, lower the heat and simmer for 20 minutes, or until sauce reduces and thickens. Transfer to a jug and allow to cool.
  4. For the stuffing, combine all the ingredients in a bowl and season generously with salt and pepper and mix well.
  5. Fill the tomatoes, courgettes and peppers with stuffing, replace tops and carefully place in a large saucepan. Pour the tomato sauce around the vegetables, cover the saucepan with a lid and cook over a medium heat for 30 minutes or until vegetables are tender and the stuffing is cooked. Allow to cool before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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