The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a favourite of mine. I really love stuffed tomatoes, in particular (I have a vegetarian version here and a mini apéro version here and I love them so much that there’s a recipe for them in my book!) and this recipe called for stuffing eggplant and aubergine too. What I love about (my and) other recipes for this dish is how easy it is – simply season the meat, hollow out the vegetables, place the meat filling inside and bake. Couldn’t be simpler!
David’s version, however, is a little different and (sorry, David!) I thought these were a bit too fussy. His recipe calls for 4 tomatoes (8 halves), 2 eggplants (4 halves) and 2 zucchini (4 halves) for a total of 16 halves of veggies for 6 people, so right off the bat I was a little confused. He doesn’t give any indication of the size of the vegetables – it would help to know the approximate size or weight here because everything is so different. This recipe also calls for you to cook the meat/ vegetable mixture through, then cool it down before stuffing the vegetables which I just found too fussy (and makes for an extra step, more dishes and adds to the prep time). Though I didn’t cook the mixture until all the juices had evaporated, my filling was dry and crumbly, despite the egg that you mix in (after the meat is cooked) as a binder.
The 2 tomatoes I used for this recipe were pretty large and I used the entire amount of meat/ tomato pulp filling (so, enough meat for all those other veggies mentioned in the recipe plus the pulp from the two large tomatoes) for those four halves. I DO love stuffed veggies but this wasn’t my favourite version. David calls for sage and chile pepper in his filling, I stuck to my traditional flavours of Herbes de Provence, so the flavour was nice and it was a pretty, colourful dish…
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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