Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed zucchini and eggplant in tomato sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Stuffed zucchini and eggplant in tomato sauce is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Stuffed zucchini and eggplant in tomato sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
Guide to Make Stuffed zucchini and eggplant in tomato sauce
To begin with this particular recipe, we must prepare a few components. You can have stuffed zucchini and eggplant in tomato sauce using 13 ingredients and 14 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Make ready 1 kilogram zucchini medium size
- Make ready 500 grams eggplant small size
- Take Filling
- Prepare 300 grams minced meat
- Take 1 1/2 cup Egyptian rice
- Get 1 tbs margarine
- Prepare 1 1/2 tsp salt
- Take 1/2 tsp spices(7spices)
- Prepare Sauce
- Make ready 1 liter crushed tomatos
- Prepare 1 tsp salt
- Prepare 1/2 tsp spices (7spices)
- Prepare 4 cups water
Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Koosa (Stuffed Zucchini) is light green and smaller in size.
Instructions
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
Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. I had some cubed and roasted eggplant in the freezer that I wanted to use. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture. Today's stew features eggplants or aubergines, which are one of my favorite vegetable sorts. This aubergine or eggplant stew in tomato sauce is a typical Romanian vegetable stew, eaten a lot not only during the fasting times, but mostly in summer when.
As simple as that Steps to Make Stuffed zucchini and eggplant in tomato sauce
So that’s going to wrap it up for this special food stuffed zucchini and eggplant in tomato sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
