Step-by-Step Guide to Prepare Delicious Stuffed zucchini and eggplant in tomato sauce

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, stuffed zucchini and eggplant in tomato sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed zucchini and eggplant in tomato sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Stuffed zucchini and eggplant in tomato sauce is something that I have loved my entire life.

To get started with this 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 that.

The ingredients needed to make Stuffed zucchini and eggplant in tomato sauce:

1. Take 1 kilogram zucchini medium size
2. Take 500 grams eggplant small size
3. Make ready Filling
4. Make ready 300 grams minced meat
5. Get 1 1/2 cup Egyptian rice
6. Prepare 1 tbs margarine
7. Take 1 1/2 tsp salt
8. Take 1/2 tsp spices(7spices)
9. Take Sauce
10. Prepare 1 liter crushed tomatos
11. Get 1 tsp salt
12. Take 1/2 tsp spices (7spices)
13. Prepare 4 cups water

Instructions 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

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