RAISE A GLASS
Stuffing veggies as Cubans do it
| • | Alan Wong and his crew find Culinary insights |
This month, my recipe exchange group went Cuban. A google session turned up www.mayraldole.com, where writer Mayra L. Dole lists 100 easy-to-follow Cuban recipes. Here's my version of berenjena — stuffed eggplant, served with Parmesan cheese.
Here's my version of berenjena — stuffed eggplant, served with Parmesan cheese. (Yes, Parmesan cheese is Italian, notes Dole, but Cubans like it with this recipe.)
My boyfriend is not a big eggplant fan, so I used zucchini instead. To cut the fat and calories, I converted the recipe to vegetarian, replacing ground beef and chorizo sausage with Boca Burger and Soy Rizo. (You can find Soy Rizo at Kale's Natural Foods in the Hawai'i Kai Shopping Center.) The original recipe calls for bread stuffing; you can make your own, which would allow you to control the fat and sodium and to increase the fiber content by using whole-grain bread crumbs. However, I took a shortcut with Stove Top Stuffing Mix.
CUBAN STUFFED ZUCCHINI
Heat oven to 400 degrees. Prepare the stuffing according to package directions; reserve. Cut the zucchini in half lengthwise and scoop out the centers; reserve both the meat and the skins. Spray a nonstick skillet with olive oil spray, saute scooped-out zucchini flesh, onion and bell pepper until soft. Add the garlic and saute for 1 minute. Add ground Boca Burgers and Soy Rizo and cook, stirring occasionally, for 10 minutes. Add tomatoes, tomato sauce, oregano, cumin, salt and juice of 1/2 a lemon. Add the stuffing, stir and remove from heat. Stuff the zucchini with the mixture. Place the stuffed zucchinis in a baking pan and bake for 25 minutes. Sprinkle with Parmesan cheese and bake for 1 more minute.
Serves 4 to 6.
Want a local recipe lightened up? Write: Light & Local, Taste, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Kama'aina Carol Devenot is a recipe consultant and author of "Island Light Cuisine" (Blue Sea Publishing). Learn more at www.islandlightcuisine.com.
Reach Carol Devenot at taste@honoluluadvertiser.com.
