French Fridays: Stuffed vegetables from My Paris Kitchen

David Lebovitz stuffed vegetables from My Paris Kitchen on earlivetravelwrite.comThe 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…

David Lebovitz stuffed vegetables on earlivetravelwrite.comGet the recipe for David Lebovitz’s Stuffed Vegetables on page 160 of My Paris Kitchen.


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6 thoughts on “French Fridays: Stuffed vegetables from My Paris Kitchen”

  1. There are certainly a lot of room for interpretation in this recipe. I used 80/20 ground beef as you did. More fat content in the beef or ground pork would work out differently. Your vegetarian version looks interesting.

  2. I was really disappointed with this recipe. I think if we just went with one vegetable, preferably the tomato, it would have been better. I like the look of your results, so much more appealing.

  3. I “minified” and only stuffed two zucchini halves. The proportions worked out, though I added a whole egg to only a quarter of the filling, so maybe that’s why mine wasn’t dry. I will check out the version in your book.

  4. Mine were a little dry, but moose meat is very lean. The filling was delicious, though I made a few flavour tweaks. I think if I’d used my usual method of combining it with a grain like rice it would have helped.


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