Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed zucchini and eggplant in tomato sauce. 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 recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Stuffed zucchini and eggplant in tomato sauce is something which I have loved my entire life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Make ready 1 kilogram zucchini medium size
- Get 500 grams eggplant small size
- Prepare Filling
- Prepare 300 grams minced meat
- Prepare 1 1/2 cup Egyptian rice
- Make ready 1 tbs margarine
- Take 1 1/2 tsp salt
- Make ready 1/2 tsp spices(7spices)
- Get Sauce
- Get 1 liter crushed tomatos
- Prepare 1 tsp salt
- Prepare 1/2 tsp spices (7spices)
- Get 4 cups water
Cut off the zucchini stalks, then slice off the dried tips at bothends. Carrefully hollow out the zucchini and eggplant. From the stalk end using the manakra tool, keep hollowing until you have a generous cavity. Stuffed zucchini and eggplant in tomato sauce.
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
From the stalk end using the manakra tool, keep hollowing until you have a generous cavity. Stuffed zucchini and eggplant in tomato sauce. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. 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.
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