Stuffed Onions
Servings: 15 pieces
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Ingredients
- 250g Carolina rice Voion
- 4 large onions
- 300g eggplant, diced
- 200g zucchini, grated
- 100g carrot, grated
- 100g Florina pepper, diced
- 2 tbsp. tomato paste
- 2 tomatoes, grated
- 300 ml vegetable broth
- ¼ bunch mint, chopped
- ¼ bunch parsley, chopped
- ¼ bunch dill, chopped
- 1 tbsp honey
- 100 ml water
- 50 ml olive oil + extra for sautéing
- salt
- pepper
Execution Method
1. Preheat the oven to 180°C (fan oven).
For the onions
2. Using a sharp knife, make cuts along the onions to easily remove their layers.
3. Meanwhile, place a deep pot with water on medium-high heat. Once the water is hot, add the onions and blanch them for 4-5 minutes until softened.
4. Remove the onions with a slotted spoon, place them on a plate, and let them cool. Once cooled, separate the onion layers and set them aside.
For the filling
5. In a large pan, heat some olive oil over medium-high heat. Once heated, add the eggplant, zucchini, carrot, and Florina pepper. Sauté for 5-6 minutes
until softened.
6. Add the tomato paste, stir with a wooden spoon, and after 1-2 minutes, add the grated tomatoes and vegetable broth. Reduce the heat to medium-
low and simmer for 10-12 minutes. During the last 3-4 minutes, add the mint, parsley, dill, honey, season with salt and pepper, and stir again with the wooden spoon.
7. Remove from heat and let it cool for 1-2 minutes. Add the rice and stir with a large spoon.
To assemble
8. Take a tablespoon of the filling and place it in each onion layer, then roll them up.
9. Arrange the stuffed onions side by side in a 30x20 cm baking dish. Pour the water over them, drizzle with the 50 ml olive oil, and bake in the oven for 1 hour.
10. Once baked, remove the onions from the oven, let them cool for 10 minutes, and serve.
Source: giorgostsoulis.com
