Stuffed Onions
Ingredients
- Ingredients
- 4 large yellow onion
- 1 small Zucchini
- 2 scallions
- 1 small Eggplant
- 3 Tbsps vegetable oil
- 2 sprigs Tarragon
- 2 Tbsps Wheat grain
- 750 grams Tomatoes
- 1 shallot
- 1 garlic clove
- ½ bunch Basil (approx 20 g)
- salt
- peppers
- 2 slices Gouda (30 g)
- 2 Tbsps Basil (for garnish)
Preparation steps
Peel the onions and cook in salt water for around 10-15 minutes, depending on the size. Remove and drain. Cut off the lid and gently scoop out the center with a teaspoon. Chop 2 tablespoons of the onion flesh.
Rinse the zucchini, cut off the ends and chop into small cubes. Cut the green section off the scallions and cut diagonally into pieces. Rinse the eggplant and cut into thick slices. Sprinkle with salt and leave to stand for 30 minutes. Rinse in cold water, pat dry and cut into small cubes.
Heat some oil in a pan and fry the vegetables (chopped onion, zucchini, scallions, eggplant).
Pluck the tarragon from its stalks, chop and add to the pan. Season with salt and pepper.
Boil the wheat in 100 ml salt water (approximately 1/2 cup) for about 20 minutes and then drain.
Preheat the oven to 200°C (approximately 400ºF).
Blanch the tomatoes and rinse with cold water. Peel, cut in half, remove seeds and chop the flesh coarsely. Peel and chop the shallot and garlic. Sweat in a tablespoon of hot olive oil, add the tomatoes and simmer for about 10 minutes.
Rinse the basil and shake dry. Chop the leaves (set some aside for garnish) and stir into the tomato sauce. Season with salt and pepper.
Spoon the vegetables into the onions and shower with the wheat. Fill a baking dish with the tomato sauce and place the stuffed onions into it. Place 1/2 a slice of Gouda on each.
Bake for about 20 minutes, until golden brown. Spread the tomato sauce on 4 warmed plates and place the onions on top.
Serve garnished with basil leaves.
