Thursday, 2 April 2009

Stuffed Courgettes

Having a love for all things Menorcan I thought I would share one of my favourite Menorcan dishes - Stuffed Courgettes or Carabassons Plens.

2 Medium Courgettes
2 Eggs - beaten
2 Ripe tomatoes - de-seeded and chopped
2 Cloves of garlic - chopped
Small bunch spring onions - White part only chopped.
4 tbls Breadcrumbs
Oil & salt

Cut courgettes in half length ways, scoop out seeds and pulp, leave a wall of 1/2cm all round. Chop the scooping and put to one side.

Heat 4 tbls oil in a pan and lightly fry the garlic and tomato and spring onions. Leave to simmer for 15 mins, then add the chopped courgette pulp and a little salt cook for a further 5 mins.

Cool the vegetables slightly and add 3 tbls of breadcrumbs and mix with the beaten eggs.

Stuff the courgettes with the mixture and sprinkle the remaining breadcrumbs over the top, add a small drizzle of oil.

Place in an oven at 160oc and cook for 30 mins.

The stuffing comes out like a firm omelette and the courgette is al dente - for a softer courgette, boil the courgette halves in salted water for 10 mins at the start of the process.

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