Totally awesome stuffed veg recipe
Nony_Mouse
Posts: 5,646 Member
Direct cut and paste of the email I sent someone else earlier!!
Right, so I'll give you the stuffing recipe and instructions first, it can be used to fill just about any veggie that lends itself to filling! I use it a lot with eggplants because they're in season here right now. It's absolutely amazing with butternut, wasn't quite as impressed with the buttercup, but that may be because I over-baked the pumpkin and it got a bit dry.
So...
Stuffing
1/2 medium onion (I use red, annnnnd forgot to weigh it)
4-5 cloves of garlic (adjust depending on your love of garlic)
75.00 g(s), Eggplant - Raw
130.00 g(s), Capsicum 100g
75g Mushrooms
200 g(s), Tomatoes - Red, ripe, raw, year round average - diced
1.00 tbsp(s), Oil - Olive (or butter, whichever you prefer for cooking)
2.00 tbsp(s), Spices - Basil, fresh
2.00 tbsp(s), Parsley - Raw
0.25 tsp(s), Spices - Sage, ground
0.25 tsp(s), Spices - Thyme, dried
salt
pepper
60.00 g, Chevre Style Goat's Cheese (or feta)
0.50 egg, Large Egg (or something else to bind)
When I do this for eggplants I tend to do two at a time, so you may need to increase the veggie volume (I confess to slackness on weighing veggies - I just chop and chuck in the pan!), and I also double the goat's cheese.
Saute the onion and garlic until soft, then add vegetables according to their cooking times (this is all going to bake in the oven anyway, so things like eggplant don't need to be fully cooked), with tomatoes last. Remove from heat and add egg, stirring thoroughly, then herbs and cheese. Spoon into your chosen stuffing veggie, cover with foil and bake for approx 45 mins at 180 C/350 F or until vessel flesh is tender.
Vessels for Stuffing
Line a deep roasting dish with baking paper. You want the dish to be deep enough that the veggies are below the rim once stuffed so the foil won't stick to them once covered.
Eggplants - use two eggplants of around 300g each (with top end removed). Halve lengthways and scoop or cut out some of the centre flesh to create 'boats', leaving about 3/4 to 1 inch of flesh, reserve removed flesh for the stuffing. Brush with olive oil and season to taste (salt, pepper, herbs, whatever you like!). Place in roasting dish, cover with foil and bake for 15 mins.
Pumpkin/Squash - around 700g, halve lengthways for butternut, horizontally for round pumpkins (we call everything a pumpkin in NZ
). Remove seeds, and for butternut some of the flesh to create boats (use in stuffing). Oil and season as for eggplants, place in dish, cover with foil and bake for approx 30-45 mins (I under-did my butternut and over-did my buttercup. Underdone is better because you can just make it up in the second baking). This will make two meals, I only used half my buttercup, the rest will turn into soup, but if you can find little ones you can just whip the top off and remove the seeds. I think when my mum used to do that she put the tops back on for baking.
I also topped off the stuffing for my pumpkin versions with some grated cheese.
Bell peppers (haven't tried, but I bet it's good!)
You will probably need to take small slices off the skin side of eggplants and butternuts to get them to sit flat in the dish.
So there you go, super versatile, and you can used whatever veggies and seasonings you like!
Right, so I'll give you the stuffing recipe and instructions first, it can be used to fill just about any veggie that lends itself to filling! I use it a lot with eggplants because they're in season here right now. It's absolutely amazing with butternut, wasn't quite as impressed with the buttercup, but that may be because I over-baked the pumpkin and it got a bit dry.
So...
Stuffing
1/2 medium onion (I use red, annnnnd forgot to weigh it)
4-5 cloves of garlic (adjust depending on your love of garlic)
75.00 g(s), Eggplant - Raw
130.00 g(s), Capsicum 100g
75g Mushrooms
200 g(s), Tomatoes - Red, ripe, raw, year round average - diced
1.00 tbsp(s), Oil - Olive (or butter, whichever you prefer for cooking)
2.00 tbsp(s), Spices - Basil, fresh
2.00 tbsp(s), Parsley - Raw
0.25 tsp(s), Spices - Sage, ground
0.25 tsp(s), Spices - Thyme, dried
salt
pepper
60.00 g, Chevre Style Goat's Cheese (or feta)
0.50 egg, Large Egg (or something else to bind)
When I do this for eggplants I tend to do two at a time, so you may need to increase the veggie volume (I confess to slackness on weighing veggies - I just chop and chuck in the pan!), and I also double the goat's cheese.
Saute the onion and garlic until soft, then add vegetables according to their cooking times (this is all going to bake in the oven anyway, so things like eggplant don't need to be fully cooked), with tomatoes last. Remove from heat and add egg, stirring thoroughly, then herbs and cheese. Spoon into your chosen stuffing veggie, cover with foil and bake for approx 45 mins at 180 C/350 F or until vessel flesh is tender.
Vessels for Stuffing
Line a deep roasting dish with baking paper. You want the dish to be deep enough that the veggies are below the rim once stuffed so the foil won't stick to them once covered.
Eggplants - use two eggplants of around 300g each (with top end removed). Halve lengthways and scoop or cut out some of the centre flesh to create 'boats', leaving about 3/4 to 1 inch of flesh, reserve removed flesh for the stuffing. Brush with olive oil and season to taste (salt, pepper, herbs, whatever you like!). Place in roasting dish, cover with foil and bake for 15 mins.
Pumpkin/Squash - around 700g, halve lengthways for butternut, horizontally for round pumpkins (we call everything a pumpkin in NZ
). Remove seeds, and for butternut some of the flesh to create boats (use in stuffing). Oil and season as for eggplants, place in dish, cover with foil and bake for approx 30-45 mins (I under-did my butternut and over-did my buttercup. Underdone is better because you can just make it up in the second baking). This will make two meals, I only used half my buttercup, the rest will turn into soup, but if you can find little ones you can just whip the top off and remove the seeds. I think when my mum used to do that she put the tops back on for baking.I also topped off the stuffing for my pumpkin versions with some grated cheese.
Bell peppers (haven't tried, but I bet it's good!)
You will probably need to take small slices off the skin side of eggplants and butternuts to get them to sit flat in the dish.
So there you go, super versatile, and you can used whatever veggies and seasonings you like!
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Replies
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Mmm, looks yummy. What about calories/macros?0
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It will come out slightly different depending on what you are stuffing, but you should be able to cut and paste that stuffing mix straight into the recipe builder. I forgot to add the oil I used to brush the pumpkin last night, but this is what I got for the buttercup version (I have three in there now, I think I'm just going to do a new one for just the stuffing, then add the eggplant/pumpkin/whatever to my diary separately). Ignore the 1 serving, I thought I could eat it all, I so couldn't!!
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Okay, after much gnashing of teeth with the recipe builder (cos no, it's not as easy as cut and paste, even though I cut it out of there to create the recipe with instructions earlier!), this is what I get for just the stuffing. That's with a whole egg and the full 120g block of goat's cheese, cos that's usually how I do it (though using half the block and putting grated edam on top os pretty awesome! Just remember to adjust the cals), and I remembered to add the extra tablespoon of oil for brushing:
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Oh, before you all freak out, that's kilojoules, not calories
. Divide by 4.2. 0 -
Haha MFP recipe builder is not easy to use, I know
I am definitely making this very soon!0 -
Heh yeah, it converted my 200g of tomatoes to 200 tomatoes, and 75g of eggplant to 75 cups!!
This recipe is ridiculously versatile, you can chuck whatever veggies you like in it, whatever herbs, whatever cheese. I added a chili to last night's one, that was awesome. And then when I reheated the bit I didn't eat last night for lunch today I chucked some sun-dried tomatoes and olives on it to up the calories to a suitable lunch amount. Oh, also it's even better reheated (hence why I always make a double batch).0 -
I was wondering what kilojoules were.
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Thank you. I'm totally going to make this. We should post more favorite recipes.0
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Thank you. I'm totally going to make this. We should post more favorite recipes.
Absolutely!! I have a really good hummus recipe, and I really, really need to make a batch of vegetarian 'bacon'. Other than that I think everything in my recipe builder at the moment is versions of stuffed things. I tend to just make up most stuff as I go. 0
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