Recipe of Award-winning Stuffed Zucchini & Eggplant
Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Award-winning Stuffed Zucchini & Eggplant. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stuffed Zucchini & Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Zucchini & Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Stuffed Zucchini & Eggplant using 12 ingredients and 10 steps. Here is how you can achieve that.
So delicious , filled with rice and minced meat , cooked in tomato sauce #mycookbook
Ingredients and spices that need to be Prepare to make Stuffed Zucchini & Eggplant:
- 2 kg Zucchini
- 1/2 kg eggplant
- 2 1/2 cup short \ round grain rice (washed & drained)
- 250 g. Minced meat
- 1 onion finely chopped
- 12 garlic cloves minced
- 1 liter tomato sauce(juice)
- 2 tbsp dry mints
- to taste Salt
- 1/2 tbsp 7 spices
- Lemon juice
- 1 tbsp vegetable oil
Steps to make to make Stuffed Zucchini & Eggplant
- Filling preparation : in a bowl add rice,meat, chopped onion, 1 tsp dry mints, 1 tbsp lemon juice, salt, 7 spices, oil, 1tsp tomato paste, mix very well untill all ingredients, homogeniz,
- Wash Zucchini, trim top of zucchini and the end. Hollow zucchini, untill it is medium thick or more thin as desired
- Wash eggplant, trim the top, hollow completely untill it is so thin, soak every fineshed eggplant in salted water
- Zucchini & eggplant are ready now, start filling zucchini with rice meat mixture, don't fill it to the top just ¾ of it.
- Remove every eggplant from water, drain and then fill with rice meat mixture, to the top, roll the eggplant with two fingers and remove extra filling
- In a large deep pot, line up Zucchini & egg plant, add tomato sauce to almost cover them, add salt, 1 tsp dry mints, and minced garlic, cover the pot
- Pot on medium high heat, bring to a boil,and leave on low heat for about one hour, or untill well done
- Before turning off fire in 5 minutes add lemon juice (to taste)
- Remove from heat, pour the sauce in sauce bowl, and zucchini and Eggplant in serving dish
- Serve hot with its sauce
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