Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Stuffed zucchini and eggplant in tomato sauce is something which I have loved my entire life.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:
- Take 1 kilogram zucchini medium size
- Make ready 500 grams eggplant small size
- Make ready Filling
- Get 300 grams minced meat
- Get 1 1/2 cup Egyptian rice
- Make ready 1 tbs margarine
- Get 1 1/2 tsp salt
- Take 1/2 tsp spices(7spices)
- Prepare Sauce
- Take 1 liter crushed tomatos
- Take 1 tsp salt
- Get 1/2 tsp spices (7spices)
- Make ready 4 cups water
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. Stir in sliced zucchini, cover pan, and reduce heat to medium-low. Prepare the Eggplant or Zucchini in Tomato Sauce. Coat each slice with flour, dip into egg.
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
Roll each slice in bread crumbs. Fry in oil until golden brown. In six-quart pot, bring ingredients for sauce to a boil. Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a light tomato based sauce.
So that’s going to wrap this up for this special food stuffed zucchini and eggplant in tomato sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
