Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. For mine, I will make it a little 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 recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Stuffed zucchini and eggplant in tomato sauce is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular 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:
- Take 1 kilogram zucchini medium size
- Take 500 grams eggplant small size
- Get Filling
- Prepare 300 grams minced meat
- Take 1 1/2 cup Egyptian rice
- Take 1 tbs margarine
- Take 1 1/2 tsp salt
- Make ready 1/2 tsp spices(7spices)
- Take Sauce
- Get 1 liter crushed tomatos
- Take 1 tsp salt
- Make ready 1/2 tsp spices (7spices)
- Get 4 cups water
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. Place the stuffed zucchini on top of the bones snugly and add water to the top and place a heavy smaller plate on top of the vegetables, bring to a slow boil and cover the pan. Today's stew features eggplants or aubergines, which are one of my favorite vegetable sorts. 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 in summer when.
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
Zucchini and eggplant in tomato sauce. Casserole of zucchini, tomatoes, eggplant with cheese. 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. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture.
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