Filter
Reset
Sort ByRelevance
Mocaligirl
Stuffed onions with feta, pine nuts and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the onions with peel for about 10 minutes in water with salt. Drain and allow the onions to cool.
-
Roast the pine nuts in a dry, hot frying pan. Mix them with the feta, the bread, the tomatoes, garlic, Italian herbs and the egg.
-
Preheat the oven to 180 ° C. Halve the onions horizontally and peel them. Empty them with a pointed teaspoon so that a firm side remains.
-
Slice the inside of the onions and mix with the fetal mixture. Divide the filling over the onions and put them on a baking tray.
-
Sprinkle with 2 tablespoons of the tomato oil. Cover with aluminum foil and place the onions for about 30 minutes in the middle of the oven until tender.
Blogs that might be interesting
-
35 minSmall dishbig red onion, White bread, cumin cheese, fresh thyme, White wine, butter, salt,stuffed red onions
-
30 minSide dishsomething crumbly potatoes, smoked bacon cubes, cabbage, unsalted butter, fresh flat parsley,mashed with cabbage and bacon
-
35 minSide dishwhite asparagus (Dutch), garlic, fresh thyme leaves, White wine, olive oil,spicy asparagus from the oven
-
30 minSide disholive oil, onion, fresh ginger, garlic, coriander powder (ketoembar), cumin powder (djinten), Red pepper, rhubarb, cane sugar, apple vinegar, cod fillet, coriander,grilled cod with rhubarb salsa
Nutrition
280Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs6% DV17g
Fiber0% DV0g
Loved it