Stuffed zucchini and eggplant in tomato sauce. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. 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.
Serve over pasta or zucchini noodles.
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes.
They are nutrient dense and high.
You can have Stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.
Ingredients of Stuffed zucchini and eggplant in tomato sauce
- It's 1 kilogram of zucchini medium size.
- You need 500 grams of eggplant small size.
- You need of Filling.
- You need 300 grams of minced meat.
- It's 1 1/2 cup of Egyptian rice.
- Prepare 1 tbs of margarine.
- You need 1 1/2 tsp of salt.
- Prepare 1/2 tsp of spices(7spices).
- It's of Sauce.
- You need 1 liter of crushed tomatos.
- It's 1 tsp of salt.
- Prepare 1/2 tsp of spices (7spices).
- Prepare 4 cups of water.
Today's stew features eggplants or aubergines, which are one of my favorite vegetable sorts. The kids have their veggie problem like most of the children of their age (and eggplants are particularly intimidating) and my husband seems unable to appreciate. Prepare the Eggplant or Zucchini in Tomato Sauce. Coat each slice with flour, dip into egg.
Stuffed zucchini and eggplant in tomato sauce step by step
- 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.
Roll each slice in bread crumbs. Fry in oil until golden brown. In six-quart pot, bring ingredients for sauce to a boil. 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.