Cookbook review by Tracey Zabar
Vegetariano will expand your repertoire of boring old salads and tired, cooked veggies. These stuffed onions are gorgeous, delicious, and just the thing for your spring table.
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Serves 4 to 6
2 Medium Eggplant
Salt to taste
1 pound plum tomatoes
Extra-virgin olive oil for oiling and sautéing
1 spring onion
Freshly ground black pepper to taste
Leaves of 1 sprig oregano, minced
8 large red onions
Cut the eggplant into small dice, toss with salt, and allow to drain for a couple of hours. Peel, seed, and chop the tomatoes.
Preheat oven to 400°F. Oil a baking pan large enough to hold the red onions in a single layer and set aside. Thinly slice the spring onion and sauté in olive oil in a skillet until it begins to brown, then add the tomatoes and the drained eggplant and sauté until tomatoes have collapsed and eggplant is browned, 5 to 6 minutes. Season with salt and pepper and stir in oregano. Bring a large pot of water to a boil and add the red onions (left whole). Cook the whole onions for 5 minutes, then drain. Slice off the tops of the onions and hollow them out. Stuff the onions with the eggplant mixture. Arrange in the prepared baking pan and bake in the preheated oven for 45 minutes.
Excerpted from Vegetariano by Slow Food Editore. Copyright © 2018 Rizzoli Publications, Inc.