VEGETARIAN STUFFED COURGETTES

Chef Michele Tomadin

INGREDIENTS

(Serves 4)

Round zucchine, also known as ‘courgettes’, 1kg/2lb

Eggplant, 700gr/1lb and ½

Cherry tomatoes, 500gr/1lb

Capers (chopped), 30gr/2 TBSP

Fresh herbs: marjoram, thyme, dill, one sprig of each

Hot chili pepper, ground ½ teaspoon

Grated Parmigiano Reggiano (Grana Padano may be used instead), 4 TBSP

Salt & Pepper

METHOD

Finely chop thyme, dill and marjoram leaves (discard stems).

Cut tomatoes in half, arrange them in a single layer on a baking sheet lined with unbleached baking parchment, season with salt, pepper and chopped herbs, drizzle with olive oil and roast at 120°C/250°F for 45 min. Remove from the oven and transfer to a wooden cutting board; roughly chop them with a big knife.

Using a fork or the tip of a sharp knife, poke random holes throughout eggplants to allow steam to escape during cooking, place them on a baking sheet lined with parchment and transfer them into a convection oven at 180°C/355°F for about 45 min. Take them out of the oven, allow to cool for a few minutes, then slice open, scoop out the pulp and dice it on a cutting board into small cubes.

Using a paring knife, level the bottom of the zucchini, being careful not to cut through the skin into pulp; remove caps. Scoop out flesh and blanche the hulled zucchine in boiling water for 1-2 min; take them out with a slotted spoon and promptly immerse them in an ice bath to halt cooking, then gently arrange them on paper towel to drain excess liquid.

Mix diced tomatoes, cubed eggplant flesh, chopped capers, 3 tablespoons of Parmigiano Reggiano, chopped herb mixture and hot pepper; add one tablespoon of EVOO and salt and pepper to taste.

Stuff the zucchine with this mixture, sprinkle with grated Parmigiano and bake in a convection oven at 180°C /355°F for 10-12 min. Remove the stuffed courgettes from the oven and allow them to cool off for about 20 minutes before serving.