Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic.
Stuffed zucchini and eggplant in tomato sauce is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Stuffed zucchini and eggplant in tomato sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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:
- Take 1 kilogram zucchini medium size
- Prepare 500 grams eggplant small size
- Prepare Filling
- Make ready 300 grams minced meat
- Prepare 1 1/2 cup Egyptian rice
- Get 1 tbs margarine
- Get 1 1/2 tsp salt
- Make ready 1/2 tsp spices(7spices)
- Make ready Sauce
- Make ready 1 liter crushed tomatos
- Prepare 1 tsp salt
- Get 1/2 tsp spices (7spices)
- Make ready 4 cups water
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. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. I had some cubed and roasted eggplant in the freezer that I wanted to use.
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
Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. I had some cubed and roasted eggplant in the freezer that I wanted to use. This version features thinly sliced zucchini, summer squash, and eggplant, along with a simple tomato sauce. Blend to smooth puree with a hand blender or in a countertop. Today's stew features eggplants or aubergines, which are one of my favorite vegetable sorts.
So that is going to wrap it up for this exceptional food stuffed zucchini and eggplant in tomato sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
