Bulgur, squash and chick-pea filled aubergines. If you can raise me American Indian recipes for that, I'll concede.
1/2 aubergine per person.
Scoop out the aubergine halves so that you get 'boats'.
chop the aubergine 'meat' into cubes.
2 oz chick peas, soaked
6 oz very ripe tomatoes
4 oz squash, cubed
1 large onion finely chopped
small bunch parsley
small bunch mint
salt and black pepper
ground cinnamon and ground allspice to taste.
A little lemon juice
Salt the aubergine boats for 1/2 hour then rinse and pat dry.
In a skillet, sautè the vegetables.
Cook the bulgur separately then mix in with the vegetables. Finally add the fresh chopped herbs and lemon juice.
Fill the aubergine boats and keep warm in the oven until ready to serve. A little hot pepper doesn't go amiss either, but just a hint.
Not-sweet Winter Squash recipes requested...DaizymaeHi, Kids. I have some [B][I]Cushaw-type winter squashes[/I][/B] of which I have picked and roasted one - but it's not sweet.
I'd like to make this variety of squash into soup. How can I make it taste good, if the squash is not at all sweet? The good part is - this variety has dense, dry flesh.
Tks. and looking forward to your suggestions! :yum:3 stars