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More Veal Recipes | Beef Cuts | General Beef/Veal Preparations | More French Recipes
Veal Stuffed Vegetables HT MC French 60mins Serve 4 Hot Veal Pork Vegetable Main Course Gluten Wheat Free France Europe
Ingredients 4 Medium sized Aubergines (eggplant) 4 Medium sized Onions 4 Courgettes (Zucchini) Salt and Black Pepper 4 Large Tomatoes 90ml/3 fl.oz. Olive Oil 175g/6oz Minced Veal 50g/2oz Lean Bacon, diced 1 Onion, chopped 2 Garlic Cloves, crushed 2 tbsp Freshly chopped Tarragon 2 tbsp Freshly chopped Parsley 1 Egg, beaten 100g/4oz Cooked Rice 50g/2oz Freshly grated Parmesan Cheese Butter
Instructions
1. Preheat the oven to 375F, 190C, Gas mark 5.
2. Poach the whole aubergines and onions for 3 minutes then add the whole courgettes and cook for a further 3 minutes in boiling salted water. Drain and leave until cool enough to handle.
3. Slice the tops off the tomatoes, courgette and onions and halve the aubergine lengthways. Using a small spoon, scoop out the pulpy flesh of the vegetables, taking care not to break the skins, to within 30mm/ 1/8 inch of the sides. Reserve the pulp of the aubergine, courgette and tomato (but not the onion) for use in the stuffing.
4. Heat 4 tablespoons of the olive oil in a large pan. Add the minced veal, diced bacon and chopped onion to the pan and fry until lightly browned.
5. Mix together the garlic, herbs, egg, rice and reserved vegetable pulp, then add to the pan. Season generously with salt and freshly ground black pepper and fry for a few minutes, stirring continuously.
6. Remove the pan from the heat and stir in the grated Parmesan cheese.
7. Use the mixture to stuff the scooped-out vegetables. Pour the remaining olive oil into a large, shallow ovenproof dish. Arrange the stuffed vegetables in the dish and place a knob of butter on top of each one. Bake in the oven for about 30 minutes or until tender. Serve immediately.
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