Stuffed zucchini and eggplant in tomato sauce
Stuffed zucchini and eggplant in tomato sauce

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Stuffed zucchini and eggplant in tomato sauce is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Stuffed zucchini and eggplant in tomato sauce is something which I have loved my entire life.

Add eggplants and cook, stirring often, until eggplants begin to. Place all the stuffed squash and eggplant into a large pot. Fill with hot water until all the squash are covered.

To get started 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 cook it.

The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
  1. Get zucchini medium size
  2. Get eggplant small size
  3. Prepare Filling
  4. Take minced meat
  5. Get Egyptian rice
  6. Make ready margarine
  7. Get salt
  8. Take spices(7spices)
  9. Prepare Sauce
  10. Prepare crushed tomatos
  11. Make ready salt
  12. Get spices (7spices)
  13. Prepare water

Add tomato sauce, chili flakes, and thyme with a generous pinch of salt. Covering the pan will decrease cooking time. Add the cooked rice, tomato, eggs, basil, parsley, salt and pepper. Spoon the stuffing into each shell.

Steps to make Stuffed zucchini and eggplant in tomato sauce:
  1. Cut off the zucchini stalks, then slice off the dried tips at bothends
  2. Cut off the eggplant stalks
  3. Carrefully hollow out the zucchini and eggplant
  4. From the stalk end using the manakra tool, keep hollowing until you have a generous cavity
  5. Wash the zucchini and eggplant
  6. 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
  7. Fill the zucchini and eggplant with prepared stuffing to the half, test with your finger to make sure of the quantity
  8. 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
  9. Cover the pot, leave aside till it boils again
  10. Take off the cover and cook on medium heat till its well done
  11. Estimated time is 15 to 30 minutes
  12. 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.
  13. Served hot
  14. Made by: Fatima Adra

Combine tomato sauce, water or wine mixing well. Pour over the eggplant or zucchini. Whisking constantly, slowly pour the eggs into the remaining sauce. Add the eggplants, zucchini, potatoes and peppers to a large tray. Pour in the olive oil and the fresh tomato paste.

So that is going to wrap this up with this special food stuffed zucchini and eggplant in tomato sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!