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Stuffed Eggplants


By Chow Times (Visit website)



Jorge selected a theme of French cuisine for the South Arm Cooking Club for Seniors. Jorge landed in Quebec and stayed there for 3 years where he got his French influence. The recipes he selected for this kitchen were largely influenced by the region of Provence of France. The region of Provence has abundance of fresh vegetables, herbs and seafood due to it’s Mediterranean climate and location next to the Mediterranean Sea.



The first dish is Stuffed Eggplants. I find that eggplant is a vegetable that I seldom used because it’s like an oil sponge. It soaks up oil like a sponge. I’m glad to learn a new recipe with eggplant.


Ingredients



3 eggplants (large plumb variety)
5 tablespoons olive oil, plus extra for brushing
1 onion, chopped
2 celery stalks, chopped
3 red or green bell peppers, halved, seeded and chopped
4 ripe tomatoes, diced
3 eggs, lightly beaten
4 tablespoons Parmesan cheese (optional)
salt and pepper to taste


Source: Jorge Videunez


Prep time: 30 minutes;  Cook time: 1 hour;  Serve 12


More after the jump. Click to read the rest of Stuffed Eggplants (186 words)



© suanne for Chow Times, 2010. |
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