Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt.
Stuffed zucchini and eggplant in tomato sauce is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Stuffed zucchini and eggplant in tomato sauce is something that I have loved my whole life. They’re fine and they look wonderful.
To begin 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 can achieve it.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Take 1 kilogram zucchini medium size
- Prepare 500 grams eggplant small size
- Prepare Filling
- Get 300 grams minced meat
- Get 1 1/2 cup Egyptian rice
- Take 1 tbs margarine
- Take 1 1/2 tsp salt
- Prepare 1/2 tsp spices(7spices)
- Get Sauce
- Take 1 liter crushed tomatos
- Get 1 tsp salt
- Prepare 1/2 tsp spices (7spices)
- Take 4 cups water
Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a light tomato based sauce. An incredibly aromatic eggplant stew in garlic tomato sauce, a vegan eggplant recipe that you will make over and over again. This aubergine or eggplant stew in tomato sauce is a typical Romanian vegetable stew, eaten a lot not only during the fasting times, but mostly Corn and Zucchini Fritters.
Steps to make Stuffed zucchini and eggplant in tomato sauce:
- Cut off the zucchini stalks, then slice off the dried tips at bothends
- Cut off the eggplant stalks
- Carrefully hollow out the zucchini and eggplant
- From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
- Wash the zucchini and eggplant
- 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
- Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
- 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
- Cover the pot, leave aside till it boils again
- Take off the cover and cook on medium heat till its well done
- Estimated time is 15 to 30 minutes
- 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.
- Served hot
- Made by: Fatima Adra
Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
So that’s going to wrap this up with this exceptional food stuffed zucchini and eggplant in tomato sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
