Stuffed Vegetables

From on-farm shareholder Ellen Berg

Stuffed Vegetables

Stuffed tomatoes

3 or more ripe Tomatoes, cut in half cross-wise, pulp and seeds removed

1 cup fresh ricotta

1/2 cup cubed Mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup grated pecorino cheese

4 Tablespoons Olive Oil

Place all cheeses in a bowl and mix.  Stuff the tomatoes, place in greased baking pan, and drizzle each tomato with olive oil.  Bake in 350 degree oven for 20 to 25 minutes. 

Stuffed Eggplant

4-6 small Italian eggplants, ends trimmed, sliced in half lengthwise, pulp and seeds removed

1 cup feta cheese

1/2 cup chopped sun-dried tomatoes

1/4 cup pine nuts

1/2 cup seasoned bread crumbs

1 egg

1 teaspoon dried oregano

1/4 cup chopped fresh Italian parsley

4 tablespoons olive oil

Butter to grease pan

Place all ingredients in a food processor and mix until well blended.  Stuff the eggplants, place in a greased baking pan, and drizzle each eggplant with olive oil.  Bake in 350 degree oven 25 to 30 minutes, until golden brown.