| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
La_times, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic, chopped |
| 1 |
t |
Salt |
| 2/3 |
c |
Cilantro, chopped fine |
| 1/3 |
c |
Parsley, chopped fine |
| 1 1/2 |
t |
Sweet paprika |
| 1/2 |
t |
Cumin |
| 1/8 |
t |
Cayenne pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
|
Lemons-juice only, or to |
|
|
taste |
| 4 |
|
Firm tomatoes |
|
|
Chermoula |
| 3/4 |
c |
Bread crumbs, from day-old |
|
|
bread |
|
|
Oil for greasing dish |
| 1 1/6 |
|
ms fiber. |
INSTRUCTIONS
CHERMOULA: Pound garlic with salt in mortar until smooth. Add cilantro
and parsley and pound a little more to bruise leaves and release
flavor. Stir in paprika, cumin, cayenne, olive oil and lemon juice.
STUFFED TOMATOES: Cut tomatoes in half around equators and gently
remove seeds with fingertips. Lightly fill each with Chermoula.
Sprinkle bread crumbs evenly on top of each tomato. Bake in oiled
gratin dish at 400 degrees 30 minutes. Tomatoes will be soft so remove
carefully from dish. Recipe from "Vegetarian Cooking for Everyone" by
Deborah Madison (Broadway Books, October 1997). Formatted by Lynn
Thomas [email protected]. Source: Los Angeles Times 9-10-97. 4
servings. Each serving: 193 calories; 79 mg sodium; 0 cholesterol; 15
grams fat; 15 grams carbohydrates; 3 grams protein; Recipe by: Los
Angeles Times 9-10-97 Posted to MC-Recipe Digest by Nancy Berry
<[email protected]> on May 15, 1998
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