Steps to Prepare Super Quick Homemade Stuffed zucchini and eggplant in tomato sauce
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Stuffed zucchini and eggplant in tomato sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stuffed zucchini and eggplant in tomato sauce, 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 and eggplant in tomato sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can cook Stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Stuffed zucchini and eggplant in tomato sauce:
- 1 kilogram zucchini medium size
- 500 grams eggplant small size
- Filling
- 300 grams minced meat
- 1 1/2 cup Egyptian rice
- 1 tbs margarine
- 1 1/2 tsp salt
- 1/2 tsp spices(7spices)
- Sauce
- 1 liter crushed tomatos
- 1 tsp salt
- 1/2 tsp spices (7spices)
- 4 cups water
Instructions 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
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