Selection of stuffed vegetables
- 4 truss vine-ripened tomatoes, separated
- 2 heirloom zucchini, halved lengthways, ends trimmed (see note)
- 2 Japanese eggplant, halved diagonally
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 red capsicum
- 2 tbsp olive oil
- ½ onion, finely chopped
- 50 gm brown sugar
- 50 gm small green lentils
- ½ golden shallot
- ¼ each carrot and celery stalk
- ½ garlic clove
- 3 sprigs thyme
- ½ each onion, carrot and celery stalk
- 1 garlic clove
- 1 fresh bay leaf
- ¼ bunch of thyme
- 5 white peppercorns
- 250 ml white wine
- 2 tbsp olive oil
- ¼ onion, finely chopped
- 50 gm arborio rice
- 75 gm canned crushed tomatoes
- 5 each dill and flat-leaf parsley sprigs, coarsely chopped
- 1 lemon, finely grated rind only
- 50 gm canned chickpeas, drained
- ¼ Spanish onion, finely chopped
- 1 tomato, seeds removed, diced
- 100 gm canned crushed tomatoes
- 10 basil leaves
- ¼ Spanish onion
- 1Cut tomatoes horizontally 1cm from tops (reserve tops). Hollow out with a spoon (reserve tomato membrane), turn upside down on absorbent paper and refrigerate until required. Lightly score zucchini and eggplant, season with sea salt, refrigerate until required.
- 2For eggplant stuffing, preheat oven to 200C. Roast capsicum in a roasting tray until skins blister (25-30 minutes). When cool enough to handle, peel (discard skin and seeds) and finely chop. Heat olive oil in a saucepan over medium heat, add onion and sauté until transparent (5-10 minutes). Add capsicum and brown sugar and stir until caramelised (10-15 minutes). Meanwhile, combine lentils, shallot, carrot, celery, garlic and thyme in a saucepan, cover completely with cold water and cook over medium heat until lentils are tender (35-45 minutes). Strain, discard vegetables and herbs, then combine lentils with capsicum mixture and season to taste. Scrape out insides of eggplant with a spoon (discard flesh) then fill eggplant with lentil mix and set aside. Reduce oven to 180C.
- 3For vegetable nage, combine all ingredients except wine in a saucepan, add 1 litre of water and bring to boil over medium heat. Remove from heat, cool slightly, then add wine. Strain and set aside.
- 4Meanwhile, for tomato stuffing, heat olive oil in a saucepan. Add onion and cook over medium heat until translucent (5-10 minutes). Add rice, stirring to coat, and 280ml vegetable nage, cover and cook until rice is al dente (20-25 minutes). Add crushed tomato, herbs and lemon rind and season to taste. Cool, divide among prepared tomatoes and replace tomato tops. Set aside.
- 5Meanwhile, for zucchini stuffing, pulse chickpeas in a food processor until coarsely chopped and transfer to a bowl. Add onion and tomato and season to taste. Scrape out insides of prepared zucchini with a spoon and fill with chickpea mixture.
- 6For tomato dressing, combine reserved tomato membrane, crushed tomatoes, basil and onion in a blender and blend until smooth. Season to taste and set aside.
- 7Place all stuffed vegetables in a deep roasting pan, fill to 1cm deep with vegetable nage, drizzle with olive oil, cover with foil and roast until tender (15-20 minutes). Serve immediately, drizzled with extra-virgin olive oil, and tomato dressing spooned around.
If unavailable, you can substitute heirloom zucchini with small zucchini.
Drink Suggestion: A leafy xinomavro, such as the 2006 Kir-Yianni Akakies from Naoussa. Drink suggestion by Andrew Phillpot