recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
small thin, 7 ounce Aubergines (eggplants)
8 ounces of tomato ( about 1 tomato), peeled,
seeded and diced
4 cloves garlic, chopped
6 ounces of zucchini (about 1 large zucchini)
1/2 cup of cooked rice
2 tablespoons of chopped fresh oregano
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of salt
2 tablespoons of freshly grated Pecorino Romano
2 tablespoons of bread crumbs
1 tablespoon of chopped fresh flat leaf parsley
Olive oil cooking spray
the oven to 400°F.
each Aubergine in half lengthwise. Leaving a
1/4 inch border all around. scoop out and dice
a medium non-stick skillet over medium high
heat. Add the tomato and garlic. Stirring constantly,
cook until bubbly, about 4 minutes.
the zucchini and the diced Aubergine and cook
for about 6 minutes, stirring occasionally,
until soft and almost dry.
in the rice, oregano, black pepper and salt.
the cavity of each Aubergine with a mounded
1/2 cup of the mixture.
in a baking dish, cover, and bake for 15 minutes.
mix together the cheese, bread crumbs and parsley.
the baking dish from the oven. Spray the stuffed
eggplant lightly with olive oil. Sprinkle each
with about 4 teaspoons of the bread crumb mixture.
to the oven and bake, uncovered, for about 15