Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Stuffed zucchini and eggplant in tomato sauce is something which I have loved my entire life. They’re fine and they look wonderful.
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 prepare a few components. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Get 1 kilogram zucchini medium size
- Get 500 grams eggplant small size
- Make ready Filling
- Make ready 300 grams minced meat
- Make ready 1 1/2 cup Egyptian rice
- Take 1 tbs margarine
- Make ready 1 1/2 tsp salt
- Prepare 1/2 tsp spices(7spices)
- Take Sauce
- Take 1 liter crushed tomatos
- Prepare 1 tsp salt
- Get 1/2 tsp spices (7spices)
- Get 4 cups water
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. These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party. And because the vegetables are filled with a hearty meat filling, they can be the main part of a light dinner, accompanied by a salad, or.
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
Prepare the Eggplant or Zucchini in Tomato Sauce. Coat each slice with flour, dip into egg. Roll each slice in bread crumbs. Fry in oil until golden brown. In six-quart pot, bring ingredients for sauce to a boil.
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