Tomates Farcies aux Herbes

There is a tradition of stuffed vegetables throughout the Mediterranean which Claudia Roden discusses in Middle Eastern Food. In Provençal cookery books just about every vegetable has a stuffed version. Sometimes, one vegetable is filled with another, or with herbs or pounded meat or fish. I remember especially one recipe called ‘Red Mullet in a Cradle’ which involves fitting the fish inside a hollowed-out aubergine.

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