Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Stuffed zucchini and eggplant in tomato sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Prepare 1 kilogram zucchini medium size
- Take 500 grams eggplant small size
- Prepare Filling
- Make ready 300 grams minced meat
- Make ready 1 1/2 cup Egyptian rice
- Take 1 tbs margarine
- Take 1 1/2 tsp salt
- Take 1/2 tsp spices(7spices)
- Prepare Sauce
- Prepare 1 liter crushed tomatos
- Get 1 tsp salt
- Take 1/2 tsp spices (7spices)
- Make ready 4 cups water
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. 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.
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
Add olive oil as necessary to assure the eggplant cubes. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. I had some cubed and roasted eggplant in the freezer that I wanted to use. Zucchini and tomatoes make a winning team in this great-tasting side dish. This is an excellent way to use your fresh zucchini, tomatoes, peppers In a large saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and ground pepper.
So that is going to wrap this up for this exceptional food stuffed zucchini and eggplant in tomato sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
