1 stuffed abobora (1 1/2 kg)
2 tablespoons of olive oil
2 cups of grated carrot, finely chopped
2 tablespoons of butter or margarine
250g ground meat
1/2 cup of finely chopped onion
1 egg
2 tablespoons of mustard
salt and black pepper to taste
1 stuffed abobora (1 1/2 kg)
2 tablespoons of olive oil
2 cups of grated carrot, finely chopped
2 tablespoons of butter or margarine
250g ground meat
1/2 cup of finely chopped onion
1 egg
2 tablespoons of mustard
salt and black pepper to taste
Preheat the oven to a moderate temperature (180°C)
Cut the abobora in half, horizontally
Remove the seeds and fibrous parts
Baste the cut surfaces with olive oil
Place the two halves, cut side down, in a baking dish
Bake in the preheated oven for about 30 minutes
Remove from the oven
While this is happening, fry the carrots in butter or margarine until they're soft and well-cooked
Remove from heat
Add the onion, egg, mustard, salt, and black pepper to taste
Divide the mixture between the two halves of the abobora
Return to the oven and bake for 40 minutes
Let it rest for 10 minutes before serving
Cut each half into quarters
If desired, garnish with parsley
Serve with rice
Serves 4-6 people.
