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Thursday, September 22, 2016

Moroccan Stuffed Tomatoes






Elaine Louie  
  Time One hour and 15 minutes 
 Yield 2 to 3 servings 
Featured in: The Temporary Vegetarian: Moroccan Stuffed Tomatoes. 

Ingredients
3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
 Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

Preparation
1. Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
2. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
3. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
4. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Adapted from Anissa Helou, the Lebanese cookbook author and food consultant

Nutritional analysis per serving (2 servings)
435 calories; 31 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 11 grams protein; 1371 milligrams sodium

http://cooking.nytimes.com/recipes/1015607-moroccan-stuffed-tomatoes




 

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