Stuffed zucchini and eggplant in tomato sauce
Stuffed zucchini and eggplant in tomato sauce

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed zucchini and eggplant in tomato sauce. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity. Place all the stuffed squash and eggplant into a large pot.

Stuffed zucchini and eggplant in tomato sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Stuffed zucchini and eggplant in tomato sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
  1. Get 1 kilogram zucchini medium size
  2. Take 500 grams eggplant small size
  3. Prepare Filling
  4. Take 300 grams minced meat
  5. Take 1 1/2 cup Egyptian rice
  6. Take 1 tbs margarine
  7. Make ready 1 1/2 tsp salt
  8. Prepare 1/2 tsp spices(7spices)
  9. Get Sauce
  10. Prepare 1 liter crushed tomatos
  11. Make ready 1 tsp salt
  12. Prepare 1/2 tsp spices (7spices)
  13. Get 4 cups water

This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. A staple of any Middle Eastern household! Add the tomatoes, tomato paste, parsley and garlic into a blender and make a smooth paste. Add the eggplants, zucchini, potatoes and peppers to a large tray.

Instructions to make Stuffed zucchini and eggplant in tomato sauce:
  1. Cut off the zucchini stalks, then slice off the dried tips at bothends
  2. Cut off the eggplant stalks
  3. Carrefully hollow out the zucchini and eggplant
  4. From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
  5. Wash the zucchini and eggplant
  6. Wash and rince the egyptian rice, soak in water for 30 minutes, drain, then add the minced meat, salt, 7 spices and mix all together very well
  7. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
  8. Sauce preparation: - - ‏in a pot, pour the crushed tomato with water, cook until it comes to a boil, then add salt, 7 spices, zucchini and eggplants
  9. Cover the pot, leave aside till it boils again
  10. Take off the cover and cook on medium heat till its well done
  11. Estimated time is 15 to 30 minutes
  12. Note: - - ‏Eggplant may be fully cooked before zucchini. - ‏Check eggplant every once in a while, when well done, remove it from the pot and leave the zucchini untill it is well cooked.
  13. Served hot
  14. Made by: Fatima Adra

Pour in the olive oil and the fresh tomato paste. Add the oregano, season with salt and pepper and mix well. Many prepared foods have twice as much sodium. Frying the shells in a little olive or other oil produces fork tender stuffed eggplant and zucchini. Wash the zucchini and bell pepper well, then remove the pulp from the zucchini and add it to the filling ingredients.

So that is going to wrap it up for this special food stuffed zucchini and eggplant in tomato sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!