| 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.
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