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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Greek The, Green, Gourmet 1 servings

INGREDIENTS

4 Baby aubergines
4 Tomatoes
2 sm Courgettes
2 Baby peppers
4 Button mushrooms; (stalks removed)
125 ml Vegetable oil; (4 1/2fl oz)
150 g Cooked orzo pasta; (5 oz)
1 tb Ground cumin
1/2 tb Ground coriander
2 tb Soaked raisins
2 tb Toasted nuts
1 tb Chopped mint
1/2 Onion
1 pk Greek Feta
Extra Virgin Olive oil
1/2 tb Flat leaf parsley
1 tb Oregano
2 Cloves garlic
A lemon; Juice of
6 tb Hot water
1/2 Lemon

INSTRUCTIONS

FOR THE STUFFING
FOR THE SAUCE
Pre heat the oven to 190°C/370°F/gas mark 5.
Coat the vegetables in oil, season, place on hot oven to bake for 30-40
minutes, take out and cool. Scoop out the centres of the aubergines and
courgettes. Blend the stuffing together and stuff each vegetable with the
stuffing.
Lightly oil a baking sheet, place the vegetables on top, season and then
return to the oven and bake for a further 10 minutes.
Meanwhile blend all of the ingredients for the sauce together. Remove the
vegetables from the oven, dress on a serving dish, scatter around the feta
and drizzle over the sauce and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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