Jorge selected a theme of French cuisine for the South Arm Cooking Club for Seniors. Jorge landed in Quebec and stayed there for 3 years where he got his French influence. The recipes he selected for this kitchen were largely influenced by the region of Provence of France. The region of Provence has abundance of fresh vegetables, herbs and seafood due to it’s Mediterranean climate and location next to the Mediterranean Sea.
The first dish is Stuffed Eggplants. I find that eggplant is a vegetable that I seldom used because it’s like an oil sponge. It soaks up oil like a sponge. I’m glad to learn a new recipe with eggplant.
- 3 eggplants (large plumb variety)
- 5 tablespoons olive oil, plus extra for brushing
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 red or green bell peppers, halved, seeded and chopped
- 4 ripe tomatoes, diced
- 3 eggs, lightly beaten
- 4 tablespoons Parmesan cheese (optional)
- salt and pepper to taste
Source: Jorge Videunez
Prep time: 30 minutes; Cook time: 1 hour; Serve 12
Mice en Place:
Preheat the oven to 400F.
Line baking sheet with parchment paper or aluminium foil
- chopped the onion
- chopped the celery
- chopped the bell peppers
- dice the tomatoes
- beat the eggs