| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
La_times, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic; chopped |
| 1 |
ts |
Salt |
| 2/3 |
c |
Cilantro; chopped fine |
| 1/3 |
c |
Parsley; chopped fine |
| 1 1/2 |
ts |
Sweet paprika |
| 1/2 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
lg |
Lemons-juice only; or to taste |
| 4 |
|
Firm tomatoes |
|
|
Chermoula |
| 3/4 |
c |
Bread crumbs; from day-old bread |
|
|
Oil for greasing dish |
INSTRUCTIONS
CHERMOULA
STUFFED TOMATOES
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 dcqp82a@prodigy.com. 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; 1.17 grams fiber.
Recipe by: Los Angeles Times 9-10-97
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15,
1998
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