Large Onion with Vegetable Wheat Filling

Ingredients

• 4 large vegetable onions
• 1 small zucchini
• 2 Spring Onions
• 1 small eggplant
• 3 tbsp oil
• 2 stalks tarragon
• 2 tbsp wheat kernels
• 750 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 0.5 bunch basil (ca 20 g)
• Salt
• Pepper
• 2 slices gouda (30 g)
• 2 tbsp basil (for garnish)

Instructions

1. 1.

   Peel the onions and blanch them in salted water for 10-15 minutes depending on size. Remove, drain, cut off the tops, and carefully hollow out with a teaspoon. Chop 2 tbsp of onion flesh.

2. 2.

   Wash the zucchini, trim ends, dice finely. Trim spring onions, discard greens, slice diagonally. Wash eggplant, slice thickly, salt, let soak for 30 minutes, rinse, dry, then dice small.

3. 3.

   Heat 2 tbsp oil in a pan and quickly sauté the vegetables (onion flesh, zucchini, spring onions, eggplant). Pull tarragon leaves from stalks, chop, add. Season with salt and pepper.

4. 4.

   Cook wheat in 100 ml salted water for about 20 minutes, drain. Preheat oven to 200°C fan or conventional. Boil tomatoes briefly, cool, peel, halve, core, roughly chop. Peel onion and garlic, finely dice, sauté in 1 tbsp hot olive oil until translucent. Add tomatoes, simmer ~10 minutes. Mix basil (reserve some for garnish), salt, pepper into sauce.

5. 5.

   Fill onions with the vegetable mixture, sprinkle wheat on top. Place in a fireproof dish, pour tomato sauce over, set stuffed onions, cover each with half a gouda slice. Bake 20 minutes until golden brown. Spoon some sauce onto four warmed plates, arrange onions, garnish with basil leaves and serve.