They work so well as an edible vessel for stuffing.
Kamokamo work together really well with tomatoes and given the time of year, I do seem to finally have a surplus to use up.
Preparation time 30min
Cooking time 50min
Skill easy
Serves 4
Ingredients
1kg kamokamo
30ml olive oil
1 aubergine, cut into 1cm pieces
1 onion, sliced
2 cloves garlic, sliced
500g fresh tomatoes, roughly chopped
1 tsp dried or fresh oregano
12 basil leaves, torn
1 400g tin chickpeas, drained
1½ tsp salt
Freshly ground black pepper
2 tsp red wine vinegar
1 tsp sugar
Handful fresh basil leaves, roughly torn
100g feta cheese
Method
Preheat the oven 190°C (170°C fan-forced)
Remove the ends of the kamokamo.
Cut into 4 even-sized large rounds, scoop out the seeds and discard.
Place on to a baking dish, cut side down.
Drizzle over a little oil, season with salt and pepper inside and out. Set aside.
Add the oil to a large fry pan, add the onions and cook over moderate-high heat for a couple of minutes, then add the garlic and aubergine. Stir frequently so they are evenly coloured.
Add the tomatoes and oregano, season lightly. Lower the temperature a little and simmer the sauce for about 10 minutes or until the tomatoes and aubergine have softened.
Add the chickpeas and stir through.
Add the red wine vinegar, sugar and basil and stir through. Allow to further simmer for 5 minutes.
Spoon the filling into the kamokamo rounds, crumble over the feta cheese. Cover with baking paper and foil.
Bake for 30 minutes, remove the paper and foil and continue cooking for a further 20 minutes or until tender and juicy.
Spoon over the juices and enjoy.
