I like making this stuffed vegetable recipe as it reminds a bit of home. I have a combination of fish and prawns as the key ingredients to make the filling but you can substitute them for pork or just use only fish or prawns.
1 medium size aubergine
1 medium size courgette
2 medium size red chilli (omit if it’s too spicy or hot)
2-3 tablespoon of oil for pan frying
200 grms of prawns
100 grms of fish meat (coley, cod or any white fish)
1 small carrot chopped
1 tablespoon flour
First of all prepare the filling. Blend the prawns, fish meat, flour and carrot in a blender.
Slice the aubergine about 2 cm wide then make a slit in between where it has been slice so that it can hold the filling. For the courgette slice into half, scrap the core out with a spoon. then slice the courgette into half. To prepare the chili if it’s use slice it the middle then remove the core and the seeds in the middle.
Then fill the cut and core vegetables with the filling. Preheat the pan with cooking oil for frying.
Preheat the oven to 200 degree celcius
Dip the stuffed vegetables in flour before pan frying as it helps to seal. Pan frying it till it is slightly brown. Put them on a oven proof dish when all the stuffed vegetables been pan fried. Put the stuffed vegetables in the oven for about 20 mins or till it’s cooked. Best serve with rice or as an accompaniment to a plain noodle dish. If you like a bit of sweet chili sauce.
I serve the stuffed vegetables with some homemade noodles and some prawn relish.